Sweet Cream Ice Cream with Roasted Strawberry Jam Swirl
Mastering the classic sweet cream base is the perfect start to customizing your own ice cream flavors all summer long - this roasted strawberry jam just happened to be the perfect farm fresh swirl to put it over the top.
½lbsfresh other berries if desiredI used raspberries just because they were fresh and on hand
½cupsugar
1vanilla beanpod cut in half and seeds scraped out
pinchof salt
juice from 1 lemonplus zest
For the Sweet Cream Ice Cream base:
2cupsmilk
1 ½ozcream cheeseroom temperature
pinchof salt
1 ½cupsheavy cream
⅔cupsugar
2tablespoonlight corn syrup
1tbsplus 1 teaspoon cornstarch
Instructions
Preheat the oven to 325. In a bowl, toss the berries with the sugar, salt, vanilla bean seeds lemon juice, and zest. Allow to sit for 10 minutes.
Pour the berries into a single layer in a glass backing dish and roast in the oven for 35 to 40 minutes, until liquids have really gotten thick and everything looks really broken down, stirring once or twice when checking.
When cool enough to handle, pulse the jam in a food processor until smooth. Place in a resealable container until ready to use.
Meanwhile, make the sweet cream ice cream base. Reserve 2 tablespoons of the milk and pour the rest into a heavy pot. Whisk in the heavy cream, sugar, and corn syrup. Bring to a gentle boil and allow to cook for about 4 to 5 minutes, stirring. Remove from heat.
Quickly whisk the reserved 2 tablespoons of milk with the cornstarch. Stir into the cream base and return to a boil allowing the mixture to cook, stirring, for a minute or two longer. The liquid will have thickened a bit.
Remove from heat. In a large bowl, whisk the cream cheese and place the bowl over an ice bath. Whisk the hot milk into the cream cheese until smooth. Cover and chill the mixture in the refrigerator for at least 4 hours.
When ready to churn the ice cream, churn the sweet cream base according to the manufacturers directions until thick and creamy, about 30 minutes. Spoon ¼ of the sweet cream base into an air tight mixture. Dollop a few heaping tablespoons on the roasted strawberry jam on the ice cream and swirl with a butter knife. Repeat 3 more times with the remaining ice cream, swirling in as much or as little jam as desired.
Place a sheet of wax paper directly over the ice cream and seal. Freeze over night or at least 4 hours before serving.