What better way to kick off the summer than with a delicious strawberry ice cream? Recipe from Jeni’s Splendid Ice Creams at Home, with a few minor modifications.
Preheat oven to 375 degrees. Hull and slice the strawberries, and mix with the sugar in a glass pan. Roast for 8 minutes, until strawberries are soft. Throw into a blender with the lemon juice to puree. Remove 1/2 cup puree for the recipe, save the rest to use as a topping on the ice cream.
In a small bowl, mix 2 T of the milk with the cornstarch to make a slurry. In a medium bowl, add the salt to the cream cheese and set aside (you'll be adding the hot mixture to this bowl later on).
Combine the remaining milk, heavy cream, sugar and corn syrup in a large saucepan, and bring to a rolling boil over medium heat. Boil for 4 minutes, stirring constantly. Remove from heat and whisk in the cornstarch slurry. Return to heat and bring to a boil stirring until thickened, about 1 minute. Remove from heat.
Gradually whisk the hot mixture into the cream cheese until smooth. Add the buttermilk and the 1/2 cup strawberry puree and mix well (you may be tempted to add more strawberry puree but be careful - the amount of liquid is important for the texture).
Place the mixture in the fridge overnight to chill. Place your ice cream canister in the freezer to freeze at the same time so it will be ready the next day.
Place the chilled strawberry ice cream into your canister and run according to directions (Andrea ran hers for 25 minutes, Stefin ran hers for 30 minutes.)
If you like your ice cream soft-serve consistency, eat right away! Serve with remaining strawberry puree on top.
Otherwise, pack and freeze in your freezer, if you like a harder consistency.