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roasted strawberry ice cream, yum!

Strawberries and Summer go hand in hand.

ice cream

 

 

 

 

 

 

Growing up we had strawberries in the garden and on a hot summer day I remember picking them right off the vine. Recently I was strolling through the farmers market and I came upon some of the freshest looking strawberries I’ve seen. I couldn’t help but buy a few packs. When I got home I went on the hunt for a unique recipe and sure enough I found Roasted Strawberry Ice Cream.

It’s the perfect way to cool off! What’s not to love?!

 

Here’s what you’ll need!

Makes 1½ quarts

1 pound strawberries, green tops removed

3 tablespoons brown sugar

2 tablespoons balsamic vinegar

1 tablespoon Maraschino liqueur or other cherry liqueur

1½ cups whole milk

1½ cups heavy whipping cream

⅔ cup granulated sugar, divided

1 vanilla bean, split and seeds scraped

salt

5 egg yolks

Heat oven to 300 degrees F. Cut any large strawberries in half so they are all

approximately the same size and place them in a large bowl. Toss the berries

with brown sugar and balsamic vinegar. Roast on a baking tray for about 40

minutes, stirring occasionally. Toss with the maraschino liqueur and transfer

to a blender or food processor. Blend or pulse very briefly to break the

strawberries up but so that a few small chunks remain. Place the berries in the

refrigerator. Heat the milk, cream, ⅓ cup sugar, vanilla seeds, vanilla pod, and

a pinch of salt in a medium saucepan, stirring to dissolve sugar. Bring just to a

boil. While the milk heats, whisk together the remaining ⅓ cup sugar and egg

yolks in a medium bowl. Slowly temper the hot milk into the egg yolks,

whisking constantly. Return the mixture to the pan and cook, stirring

constantly with a wooden spoon, until the mixture is thick and coats the back

of the spoon. Strain through a fine mesh strainer into a large bowl and chill in

the refrigerator. When the mixture has fully chilled, cover the bowl with plastic

wrap and continue to refrigerate for at least 8 hours or overnight. Freeze

the ice cream base in an ice cream machine according to manufacturer’s

instructions. Pour in about half of the roasted strawberries when the ice cream

starts to churn. When ice cream is almost done, pour in half of the remaining

strawberry puree. When done, transfer half of the ice cream to a freezer-safe

container and smooth the top into an even layer. Pour the remaining

strawberry mixture in an even layer on the ice cream. Make a final layer with

the remaining ice cream and freeze. The middle layer of strawberry puree will

result in a bright pink strawberry ripple in each scoop.

 

Thanks for reading!

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Kathleen Finnegan

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