Roasted Strawberry Ice Cream
This just may be the best strawberry ice cream EVER. It is a bit time consuming, but totally worth it. It's amazing. You've been warned. (P.S. - The base is a basic vanilla, which you can add to as your imagination dictates).
Difficulty: Medium-ish (can't scramble the eggs!) Rating: See above.
Roasted Strawberry Ice Cream
Ingredients
Strawberries
1 pound strawberries, washed and stemmed
3 tablespoon balsamic vinegar
3 tablespoon granulated sugar
Vanilla Base
1 1/2 cup whole milk
3/4 cup sugar
1 vanilla bean, split and scraped
1/4 teaspoon kosher salt
5 egg yolks, room temperature
1 1/2 cups heavy cream, room temperature
1 tablespoon vodka (prevents ice cream from freezing too hard)
Prepare the strawberries. Preheat oven to 375. Line a baking sheet with parchment or a baking mat (not only does this make clean up much easier, but it keeps the berries from gluing to the pan). If berries are large, cut in half. Toss with vinegar and sugar. Roast for 30-45 minutes, until soft and slightly spongy. Let cool, then place into a bowl and mash. While roasting, prepare your ice cream base.
Place milk, sugar, and vanilla in a medium sauce pan over medium heat and bring to a simmer (do not boil). Remove from heat, cover, and let steep for one hour.
Once milk is steeped, uncover and bring back to a gentle simmer. While it is reheating, whisk together the egg yolks in a medium bowl with the salt. When milk mixture is one more reheated, pour in a thin, stead stream into eggs, while continuously whisking (do not overheat or combine too quickly, or the eggs will scramble). Once the milk is incorporated, return the entire mixture to the saucepan, and cook over medium heat, stirring constantly, until you have a thick custard that will coat a spatula. Remove from heat.
Place a strainer over a large bowl, and strain the custard through it to remove the vanilla bean and any large clumps. Whisk in heavy cream and vodka. Stir in strawberries. Cover, and refrigerate several hours or overnight, until thoroughly chilled. Freeze according to ice cream freezer directions.
Difficulty: Medium-ish (can't scramble the eggs!) Rating: See above.
Roasted Strawberry Ice Cream
Ingredients
Strawberries
1 pound strawberries, washed and stemmed
3 tablespoon balsamic vinegar
3 tablespoon granulated sugar
Vanilla Base
1 1/2 cup whole milk
3/4 cup sugar
1 vanilla bean, split and scraped
1/4 teaspoon kosher salt
5 egg yolks, room temperature
1 1/2 cups heavy cream, room temperature
1 tablespoon vodka (prevents ice cream from freezing too hard)
Prepare the strawberries. Preheat oven to 375. Line a baking sheet with parchment or a baking mat (not only does this make clean up much easier, but it keeps the berries from gluing to the pan). If berries are large, cut in half. Toss with vinegar and sugar. Roast for 30-45 minutes, until soft and slightly spongy. Let cool, then place into a bowl and mash. While roasting, prepare your ice cream base.
Place milk, sugar, and vanilla in a medium sauce pan over medium heat and bring to a simmer (do not boil). Remove from heat, cover, and let steep for one hour.
Once milk is steeped, uncover and bring back to a gentle simmer. While it is reheating, whisk together the egg yolks in a medium bowl with the salt. When milk mixture is one more reheated, pour in a thin, stead stream into eggs, while continuously whisking (do not overheat or combine too quickly, or the eggs will scramble). Once the milk is incorporated, return the entire mixture to the saucepan, and cook over medium heat, stirring constantly, until you have a thick custard that will coat a spatula. Remove from heat.
Place a strainer over a large bowl, and strain the custard through it to remove the vanilla bean and any large clumps. Whisk in heavy cream and vodka. Stir in strawberries. Cover, and refrigerate several hours or overnight, until thoroughly chilled. Freeze according to ice cream freezer directions.
That sounds amazing! I just ran across a roasted strawberry jam that I want to try, since I don't have an ice cream maker. :(
ReplyDeleteThen fix that! Seriously, I found mine off eBay for about $25. Homemade ice cream is amazing, and with all the fresh fruit you can get from Carp-whatevers, you can make some AMAZING sorbets this summer!
ReplyDelete