Recipe by retiree09
Jeni's Splendid Ice Cream is very famous out of Columbus Ohio. She generously gave one of her recipes in Ohio Magazine June 2011 issue.She said she puts some cream cheese in her recipes to give it some body. Timing does not include 4 hour freezing time.
Top Review by LaJuneBug
Yes, you can make ice cream at home that tastes super-deluxe! I read a review from another site where the chef used the entire purée, apparently with great results. I instead followed the "true" directions but found the strawberry flavor weak and the color was drab, so I swirled the purée into the finished ice cream when pouring into the storage container. The ice cream was good but the purée swirl became icy (would have needed corn syrup). Next time, I will macerate the strawberries (put cut strawberries into strainer, sprinkle sugar on top and extract the juices), then use the entire puréed pint without swirling. The flavor of macerated strawberries will be similar to roasting because the berries loose water without heating the house. I would also like to try replacing the lemon juice with balsamic vinegar. thanks for posting, this is an amazing recipe!
- 473.19 ml strawberry
- 118.29 ml sugar
- 44.37 ml lemon juice
- 354.88 ml whole milk
- 29.58 ml cornstarch
- 56.69 g cream cheese, softened
- 0.59 ml fine sea salt
- 295.73 ml heavy cream
- 158.51 ml sugar
- 29.58 ml light corn syrup
- 59.14 ml buttermilk
Directions See How It's Made
- Preheat oven to 375 degrees F. Hull strawberries and slice. Combine strawberries with sugar in an 8" square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree in a food processor with lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.
- Mix about 2 Tbls of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
- Combine the remaining milk, cream, sugar and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk the hot milk mixture in to the cream cheese until smooth.Add the buttermilk and reserved strawberry puree and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour the ice cream mixture into the frozen canister of electric ice cream freezer and run according to directions of ice cream maker. Pack the finished ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. Makes about 1 quart.
- Serve with refrigerated strawberry puree poured over the top.