Now Available: Roasted Strawberry Buttermilk

Above: The perennial favorite, Roasted Strawberry Buttermilk, has returned to the menu.  

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:

1. 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).
2. Wash, top, roast (to concencrate the flavor), puree, and blend into buttermilk ice cream.
3. 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.

Above: flavor-packed, jewel-like strawberries ready to be washed, topped, roasted, and pureed. 

Above: Strawberries in the oven. Roasting concentrates their flavor.

Above: Roasted strawberries just before they are pureed and blended with buttermilk ice cream.

Above: A spoonful of summer—Roasted Strawberry Buttermilk ice cream.

Comments

[jb]

Oh God, be the glory, great ice cream thee hath spun.

[arlene]

I got book last year as a present and was so excited to make this strawberry ice cream while the berries are in season here in Virginia. I visited your Columbus store once and wish you had a store right here. I loved it!

Our local berries are not too sweet. I made this Roasted Strawberry ice cream yesterday and it was so delicious and almost as good as the one you have in the store. Thanks a million for the recipe! I used corn starch since I didn't have tapioca starch on hand and I made one mistake of cooking the buttermilk with the rest of the milk but the flavor was still good! Jeni, you are the best and I love your book! I can't wait to try making sweet corn ice cream next! What variety of corn do you use?