By Sarah Plowright-Williams, Kitchen Store Specialist
We have been waiting in anticipation for the sun to come out so we could try one of our recipes in the Cuisinart Ice Cream Machine, which retails in our store at $89.99.
Sadly today, our pre-chosen ice cream test day it was gloomy and raining but the Roasted Strawberry and Buttermilk Ice Cream we made put a smile of everyone’s face and the day became a whole lot brighter!
We chose a recipe from the book “Jeni’s Splendid Ice Cream at Home” by Jeni Britton Bauer, which we carry in the store.
The Cuisinart machine was very simple to use. We pre froze the bowl for 24 hours and didn’t bring it out until we had our mixture ready to go.
We roasted the strawberries with a little sugar and allowed them to cool while we got our cream base ready.
The recipe was very simple and quick to make and nice in the fact that it wasn’t loaded with sugar.
We cooked off our milk and cream and thickened the mixture with cornstarch. In the meantime we used the Vitamix to puree the roasted strawberries with some lemon juice and then added this to our cream base along with some cream cheese and buttermilk.
We put the finished mixture in the fridge for about 45 minutes until it was cool. This is a very important step; you do need to have your mixture cold before you put it into the ice cream machine.
From that point it was simply a case of bringing the frozen bowl out of the freezer, putting it onto the machine and adding our mixture through the top. I like to add the cold mixture as the machine is running so that it doesn’t freeze onto the sides of the bowl.
We just let the machine do its job and about 45 minutes later we had a wonderfully rich and tasty ice cream. The recipe was a great success and the Cuisinart did an amazing job of making a gourmet ice cream that would be a perfect ending to a summer dinner party.