Roasted Strawberry and Buttermilk Gelato

• 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 1œ 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 œ cup hot milk mixture to the beaten eggs while whisking continuously. Slowly add another œ 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. 

This article appears in Guide to Drinking 2019.