Roasted Strawberry Ice Cream

It was waayyyy too hot to bake something this weekend. So I made ice cream instead, using this Strawberry Buttermilk recipe (minus the buttermilk) from Jeni Britton Bauer's book. I'd made this ice cream previously with the buttermilk, but since I didn't have any this time around, I just upped the pureed strawberry content to 3/4 cup. It worked out great.

I got my ice cream maker at my wedding shower. It wasn't on my registry; I didn't even think I'd use it that much. But it has become one of my favorite, most indispensable kitchen gadgets. I have made all different kinds of ice creams, frozen yogurts and sorbets. It's fun to experiment with different flavors, and really comes in handy in the hotter months when I want to make a dessert but don't want to turn on the oven.

I have plastic pint containers (also by Jeni's) that I purchased at a Jeni's shop in Columbus, Ohio one summer when we were driving through on our way to Indianapolis. They are reusable, which is great, but I fear I am down to my last two pints (!) so I might have to restock next time we're in Columbus. This ice cream recipe fills two pint containers.

creamy and delicious