Ingredients

The following ingredients have 6 Servings
  • 1 pint strawberries (hulled and cut into 1/2" pieces)
  • 1/3 cup sugar
  • 3 tablespoons fresh lemon juice
  • 1 1/2 cups whole milk
  • 2 tablespoons cornstarch
  • 1 1/2 ounces cream cheese (at room temperature)
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/2 cup strawberry puree (recipe given above)
  • 1/4 cup dark rum

Instruction

  • Preheat the oven to 375°. Transfer the prepared strawberries to an 8x8" glass or ceramic baking dish. Add the sugar and toss to coat. Spread the berries into a single layer and roast for 8-10 minutes or until the berries are softened and have released their juices.
  • Trasfer the berries to a food processor and pulse until smooth. Note, you'll only need about 1/2 cup of this purée for the ice cream. The rest can be used for a sauce to spoon on ice cream or pound cake (or both) and swirled into the ice cream like a ribbon.) Set aside.