I used the bulk of my hand-picked strawberries to make old-fashioned strawberry pie, but I still had more red beauties to use. The roasted strawberry craze made me particularly impatient for strawberry season this year and it was time to try. Let me tell you, they do not disappoint. I took a taste after they had chilled a while and the deep berry flavor with a touch of salted maple syrup is delightful and complex. I impatiently waited to swirl them into this creamy buttermilk ice cream.
If you are a fan of tart yogurt, I think this will be your new favorite ice cream. It has more body and is a little sweeter than tart frozen yogurt, but the wonderful tang and fresh dairy taste is there. Use the best dairy products you can find because it will make a difference. The recipe calls for crème fraîche and you can certainly buy it, but making it at home is really simple (seriously!) and less expensive, too. Just buy a little more heavy cream and buttermilk, which are already ingredients you need to make this memorable ice cream.
Please don’t let the length of this recipe scare you off at first glance. I divided the easy steps between two mornings. The first morning I roasted the strawberries, put the crème fraîche ingredients in a mason jar and made the custard. I let the strawberries and custard chill during the day and placed the crème fraîche in the refrigerator before going to bed. The next morning I turned it all into ice cream.
There aren’t loads of strawberries in this particular ice cream, but feel free to add more if you like. The pops of strawberry will have you scavenging for more with your spoon.