1 Apt. 2B Baking Co.: Roasted Strawberry and Mascarpone Ice Cream

Saturday, June 15, 2013

Roasted Strawberry and Mascarpone Ice Cream

roasted strawberry and mascarpone ice cream-1

Phew! It has been a wild couple of weeks over here and I am just coming up for breath. Highlights include: a few days on my first TV set, a couple of trips out of town, shooting for some new clients (!), a trip to the impound lot (doh!), and some of spring's first (and finest) berries. It seems like it is shaping up to be a great year for strawberries around these parts. I only say so because I found quarts of them for a very reasonable price at the Greenmarket last week. I have tentative plans for a strawberry picking adventure in the next few days, which means you should keep your eyes peeled for lots and lots of strawberry recipes around these parts. Have a great weekend everyone, eat some ice cream if you can swing it!

Roasted Strawberry Mascarpone Ice Cream
adapted from Jeni's Splendid Ice Creams
yield about 1 quart
I've made quite a few of Jeni's ice creams and they have all been killer. The recipe is a bit complicated and you will have to dirty quite a few dishes to put it together, but don't let that hold you back. You will be rewarded with smooth, creamy ice cream packed full of strawberry flavor.

For the Roasted Strawberries

1 pint strawberries
1/3 cup sugar
3 tablespoons lemon juice

Preheat oven to 375ยบ

Stem and slice the strawberries, then combine them with the sugar and lemon juice in an 8'' baking pan. Roast for 8-10 minutes or until the strawberries are just softened and releasing their juices. Let the berries cool for a few minutes, then puree them in a blender or food processor. Measure 1/2 cup of puree that will be used in the ice cream and reserve the rest for another use.

For the Ice Cream Base

1 1/2 cups  plus 2 Tablespoons whole milk
1 cup heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
2 tablespoons corn starch or tapioca starch
1/4 cup buttermilk
4 ounces mascarpone cheese
1/8 teaspoon sea salt

1. Mix the 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a separate bowl, whisk the mascarpone and salt until smooth.
2. Combine the remaining milk, cream, sugar and corn syrup in a large saucepan (at least 4 quarts). Bring the mixture to a rolling boil over medium high heat and boil for 4 minutes. Remove from the heat and slowly whisk in the cornstarch mixture.
3. Bring the mixture back to a boil and cook, stirring constantly until slightly thickened, about 1 minute.
4. Gradually whisk the hot mixture into the mascarpone and salt and stir until smooth. Stir in the reserved strawberry puree and buttermilk. Chill the mixture over an ice bath (or in the refrigerator for a few hours) until completely cold.
5. Pour the base into the canister and freeze according to the manufacturer's directions. Spoon the mixture into a storage container and dollop a few tablespoons of the reserved roasted blueberry puree on top. Gently swirl it into the base, cover the container with plastic wrap and freeze until firm, at least 4 hours.


  1. Oh my, this sounds like a perfect ice cream for all the strawberries I just bought at the farmer's market! Mascarpone cheese is pushing it over the edge. Yum!

    On a TV set!? I'm intrigued. Boo to trips to the impound lot though. Never fun...

  2. Hi! Sounds delicious! Can anything else be used in place of the corn syrup?

    1. Hi Hope, the corn syrup is there to give the frozen ice cream a smooth scoopable texture. If you prefer not to use it, just leave it out. Your finished ice cream may freeze a bit harder, but it will taste just fine.

    2. Thanks! Is there another syrup that maybe will work like the corn syrup? I just try to stay away from corn syrup, but I may use it...

  3. this is gorgeous...and sounds amazing. once my engagement photos are taken and i can splurge, i'm SO making this. xo

  4. Looks so lovely.. Strawberry season is not yet in full swing here in the Pacific Northwest, but when it is I'll be making this for sure.

  5. Oh.my.goodness! We've been picking fresh strawberries from our garden the last few days - AND - I just received the tartaric acid I need to make my own mascarpone cheese! Thank you! Your photos and recipes are inspiring [and fun!].

  6. Oh wow that looks so delicious! How does the roasting process change the flavour of the strawberries? Do they intensify in flavour?

  7. I have been meaning to make this ice cream for so long now! This looks delicious, thanks for the reminder!

  8. Roasted strawberries are one of my favourite things and I love the combination with mascarpone in this ice cream. Definitely one for these long summer days.

  9. That photo is completely stunning. I love strawberries in every shape and form and have so many in my fridge that strawberry recipes are hugely welcome at the moment!

  10. buttermilk, mascarpone and heavy cream, i'm so there!

  11. Oh, yum. Mascarpone sounds delicious in ice cream

  12. Hi again! One more question....I am new to making ice cream, do I have to use a canister made for ice cream?

  13. This Strawberry Mascarpone Ice Cream looks so yummy! Definitely making this!!

  14. Jenni's is my go-to ice cream book...something about the cream cheese in the base leads to frost-free ice cream every time. Excited to hear about all of your summer adventures...this looks stunning. xo


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