It’s awesome to see food outlets, popping up all over town passionate about serving good…
This roasted strawberry and black pepper buttermilk ice cream is perfection.
Tangy, sweet, creamy and more-ish buttermilk ice cream swirled with sticky roasted strawberries and black pepper. A delicate and fresh treat to kick off summer!
Recipe adapted from here. Don’t forget to hashtag #cookwiththemacadames when making Anisa’s recipes.
What you need
- Small mixing bowl
- Baking tray lined with baking paper
- Food processor or blender
- Large saucepan
- Ice cream maker
- Freezer safe container
For the strawberries:
- 2 punnets strawberries, trimmed and halved
- 1/4 cup maple syrup
- 2 tablespoons demerara sugar
- 1/2 tablespoon tapioca starch
- Juice from 1/2 a lemon
For the ice cream:
- 2 and 1/2 tablespoons of cornflour
- 600ml thick cream
- 1 cup caster sugar + 1/4 cup caster sugar
- 10 large egg yolks
- 1 vanilla bean, halved and seeds scraped
- 2 cups buttermilk
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper, freshly cracked
1. To make the strawberries: Preheat oven to 200°C. Line your baking tray. Trim and quarter your strawberries. In the small mixing bowl, toss them with the maple syrup, tapioca starch and lemon juice. Pop into the oven to roast for around 45 minutes. Stir every 15 minutes to prevent burning. Once cooked, set aside to cool completely. Once cool, take half your strawberries and puree mash them up using a fork so it’s a jammy puree consistency. Leave the other half untouched.
2. To make the ice cream: Make the cornflour slurry by mixing the corn flour with a few drops of buttermilk. In the large saucepan, combine the thick cream and one cup of sugar and bring to a simmer over medium heat. Meanwhile, in the large mixing bowl, whisk egg yolks and remaining 1/4 cup of sugar.
3. Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly. You can’t rush this step – it’s very important to take your time to avoid curdling the eggs.
4. Add the cornflour slurry and vanilla bean seeds + husk and cook the cream mixture over low heat until the mixture is thick enough to coat the back of a spoon. Remove from the heat. Discard vanilla bean husk. Whisk in the buttermilk, salt, black pepper and pureed strawberries.
5. Cool ice cream mixture completely then pour into your ice cream maker and follow manufacturers instructions. I find 30-40 minutes is the perfect time for most batches. You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid. 10 minutes before finishing churning, add the roasted strawberries mixture (the part not pureed).
6. Transfer to a freezer safe container and pop into the freezer to set. Leave for at least 3-5 hours but overnight is ok too. If you freeze overnight, you should get it out at least 10 minutes before you want to serve.
Storage: The ice cream will keep in the freezer-safe container in the freezer for up to two weeks.
For more recipes, check out Canberra-based food and recipe blog, The Macadames.