I know, I know. It’s the middle of winter and we’re about to chat about ice cream. But ice cream in winter doesn’t really faze me and I will happily throw on layers of clothes and a blanket so I can sit on my couch and consume a big bowl. I have my priorities. Ice cream being one of them.
And let me tell you, this strawberry brown sugar buttermilk ice cream? Ummm yeah. Totally worth being a little cold for.
I was so excited about this ice cream. Happily dancing around the kitchen getting it ready, when my husband walked in and started grilling me about whether or not I was making vanilla bean. Clearly not, judging by all the strawberries and various ingredients scattered all around my counter. I said no and he got all disappointed. Totally burst my happy ice cream bubble. But seriously if it was up to him there would be nothing other than vanilla bean flavored desserts to share with you here. And as much as I love vanilla bean, we can’t have that.
Because then you would miss out on things like this. Rich, super creamy buttermilk ice cream that has a slight hint of tang. Combined with a sweet strawberry ripple and little chunks of white chocolate, which pair perfectly with the buttermilk and strawberry. And it’s just pretty too (I know, we’ve also talked multiple times about how I like pretty foods).
So grab the biggest spoon you can find and dig in. And maybe throw on a sweatshirt so you can counteract all the coldness outside and totally get down with this delicious treat.
- 16 ounces fresh strawberries, hulled and quartered
- ½ cup loosely packed brown sugar
- 1 teaspoon freshly squeezed lemon juice
- 2 cups heavy cream
- 1 ¼ cups loosely packed brown sugar, divided
- 6 large egg yolks
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- pinch of salt
- 3 to 4 ounces white chocolate, chopped
- To make the strawberry sauce - add the strawberries, brown sugar and lemon juice to a small saucepan. Set the pan over medium / medium low heat. Allow the berries to cook for about 10 minutes, stirring frequently, until the berries have softened and are almost syrupy. Let the mixture cool for about 30 minutes.
- Transfer to a food processor or blender and puree until smooth. Strain through a fine mesh sieve into a small bowl to remove the seeds, using a wooden spoon to help push it through. Cover and let chill in the refrigerator for several hours.
- Meanwhile to make the ice cream - in a large heavy saucepan, add the cream and 1 cup of the brown sugar. Set the pan over medium heat and stir until the sugar is incorporated. Allow the mixture to come to a simmer (still over medium heat). Meanwhile, whisk together the remaining ¼ cup of brown sugar and the egg yolks in a medium bowl.
- Remove the cream mixture from the heat once simmering and slowly drizzle a small amount of the cream mixture into the egg yolks (using a ladle is very helpful here), stirring constantly to prevent the eggs from curdling. Repeat this process several times to warm up the egg yolks. Pour the yolk mixture back into the saucepan, whisking constantly. Set the pan over low heat and cook, stirring almost constantly and scraping the bottom, until it is thick enough to coat the back of a wooden spoon, about 170-175 degrees on an instant-read thermometer.
- Strain the mixture into a large bowl and then whisk in the buttermilk, vanilla and salt. Let the mixture cool to room temperature then cover and place in the refrigerator. Allow to chill for several hours.
- Freeze the mixture in an ice cream maker according to the manufacturer’s directions. After the mixture is finished churning, gently fold in the chocolate. Transfer some of the mixture to the container you are going to store it in and then layer on some of the strawberry sauce (just drop it on in spoonfuls - don’t mix it in). Repeat this process until you have filled the container. Freeze until firm.