The first full weekend of summer is upon us and with it arrives the return of one of our most popular perennials, Roasted Strawberry Buttermilk ice cream.
Available in pints and scoops in all shops (except, for the time being, German Village) and online, Roasted Strawberry Buttermilk is incredibly smooth and creamy, boasts ridiculously decicious strawberry taste, texture, and aroma, and will remind you of a bowl of fresh strawberries and cream.
Here's how we do it:
- Buy whole plots of tiny, little jewel-like strawberries from farms in Tennessee (where the crops can be harvested a bit earlier inthe year) and Ohio (where we've worked with farmers for a decade).
- Wash, top, roast (to concencrate the flavor), puree, and blend into buttermilk ice cream.
- Pack by hand into pints, then freeze and serve.
Roasted Strawberry Buttermilk—try it straight up or as part of the trio Jeni suggests: Roasted Strawberry Buttermilk, Pistachio & Honey, and The Milkiest Chocolate in the World.