second breakfast

weeheartfood:

Roasted Strawberry Rhubarb Buttermilk Ice Cream

adapted from Jenni’s Ice Cream

• 1 pint Strawberry; washed, hulled, and quartered
• ⅔ cup Rhubarb, about 2 big stalks, cut into ¼ in chunks
• 3 tbsp Balsamic Vinegar
• ⅛ tsp Salt
• 1 cup Sugar
• 1 tbsp Vanilla extract, or 1 Bean, scraped
• 1 1/2 cups Whole Milk
• ¼ cup Buttermilk
• 1 ¼ cups Heavy Cream
• 3 tbsp Cream Cheese, nice and soft

Serves: 4-6 with about 1 qt of Ice Cream

thanks to http://www.dinnerwasdelicious.com

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