Roasted Strawberry and Buttermilk Gelato

Roasting strawberries brings out their natural sweetness – a perfect move for out-of-season produce. The gelato is tart and sweet summer in a bowl.


½ lb. strawberries, quartered
1½ cups plus 1/3 cup sugar, divided
1 Tbsp. tawny port
10 eggs
4 cups heavy cream
2 cups buttermilk
2 cups whole milk
1 Tbsp. vanilla bean paste*
Special equipment: ice cream maker


• Preheat the oven to 375 degrees.

• In a medium bowl, toss the strawberries, 1/3 cup sugar and port. Place on a foil-lined baking sheet and roast until the berries deepen in color and soften, 15 to 20 minutes. Remove and let cool. 

• Return the strawberries to the bowl and smash with a fork, leaving lots of texture. Set aside.

• Prepare an ice bath by setting a small bowl into a large bowl filled with ice water.

• In a medium bowl, lightly beat the eggs and set aside.

• In a large stockpot, combine the cream, buttermilk, milk, vanilla and the remaining 1½ cups sugar. Place over medium heat, whisking continuously until bubbles start to form around the edges of the pot. Remove from heat.

• Using a large ladle, slowly add about ½ cup hot milk mixture to the beaten eggs while whisking continuously. Slowly add another ½ cup milk mixture to the eggs. Then, slowly pour the egg mixture into the stockpot, whisking to combine.

• Return the pot to medium-low to medium heat, and cook, stirring continuously, until thickened, 7 to 8 minutes. Remove from heat and pour into the prepared ice bath or refrigerate until completely chilled, 4 hours or overnight.

• When the mixture has chilled completely, add the roasted strawberries and follow your ice cream maker instructions to freeze.

*If you don't have paste, you can substitute 1 tablespoon vanilla extract or 1 vanilla bean, scraped.