Roasted Strawberry and Kefir Ice Cream
We're coming to the end of strawberry season over here. But you can still get huge boxes in the shops for the equivalent of pennies.
And they still taste great. The darker the berries, the sweeter the juice.
I have some Kefir in the fridge and had heard you can use it interchangeably with buttermilk in recipes.
So I'd thought I'd try the Roasted Strawberry and Buttermilk recipe from Jenis Splendid Ice Cream at Home.
Jenis book is great and I love her ice creams but her standard base involves a lot of faffing around with cornstarch and cream cheese that sometimes I can't be bothered with.
The cornstarch and cream cheese are presumably a home cook friendly way of getting some stabilization and extra milk solids in the ice cream.
But you can achieve better results, more easily (which is important, as I'm quite lazy) with a proper ice cream stabilizer blend and skimmed milk powder.
So I used those instead.
The result was much less intense than the Strawberry Ice Cream with Balsamic Vinegar I made a couple of weeks ago.
This is a much subtler, lighter ice cream with the Kefir bringing out a tart perfume in the strawberries.