Roasted Strawberry Ice Cream
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 1 quart
Ingredients
- 1 pound strawberries, hulled and halved
- 1 tablespoon dark brown sugar
- ¼ teaspoon freshly ground black pepper
- 1 cup whole milk
- 2 cups heavy whipping cream
- 1 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- 5 large egg yolks
- 1 tablespoon fresh lemon juice
Procedure
Roasting strawberries intensifies their flavor, creating a dark jam-like intensity and making this strawberry ice cream absolutely perfect.
Preheat oven to 425°F. Place a 1 quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill the ice cream maker.
In a medium bowl combine the strawberries with the brown sugar and toss to coat. Spread the berries onto a foil-lined rimmed baking sheet and transfer to the oven. Roast the strawberries until dark and syrupy, about 15 minutes.
Combine the milk, heavy cream, sugar, salt, and vanilla in a medium saucepan. Heat the cream mixture over medium heat until it just begins to simmer and the sugar is dissolved. Remove from the heat and set aside.
In a large mixing bowl, beat the egg yolks until they lighten in color. Temper the yolks by slowly adding the warm cream mixture to the yolks, one ladle at a time, and whisking continuously. When about a third of the cream mixture has been added to the yolks, pour the warmed yolk mixture back into the saucepan with the rest of the cream and return to the stove over medium heat. Cook, stirring constantly, until the mixture thickens and reaches 175°F to 180°F on an instant-read thermometer, about 5 minutes. Do not allow the mixture to boil.
Strain the custard through a fine-mesh strainer into a clean medium bowl. Place custard over an ice bath or refrigerate until cold.
Transfer custard to an ice cream maker and churn according to the manufacturers’ instructions. Add strawberries and lemon juice two-thirds of the way through churning or when machine prompts to add mixture-ins. Enjoy right away or transfer to chilled container and place in the freezer until firm enough to scoop, about 2 hours.
Preheat oven to 425°F. Place a 1 quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill the ice cream maker.
In a medium bowl combine the strawberries with the brown sugar and toss to coat. Spread the berries onto a foil-lined rimmed baking sheet and transfer to the oven. Roast the strawberries until dark and syrupy, about 15 minutes.
Combine the milk, heavy cream, sugar, salt, and vanilla in a medium saucepan. Heat the cream mixture over medium heat until it just begins to simmer and the sugar is dissolved. Remove from the heat and set aside.
In a large mixing bowl, beat the egg yolks until they lighten in color. Temper the yolks by slowly adding the warm cream mixture to the yolks, one ladle at a time, and whisking continuously. When about a third of the cream mixture has been added to the yolks, pour the warmed yolk mixture back into the saucepan with the rest of the cream and return to the stove over medium heat. Cook, stirring constantly, until the mixture thickens and reaches 175°F to 180°F on an instant-read thermometer, about 5 minutes. Do not allow the mixture to boil.
Strain the custard through a fine-mesh strainer into a clean medium bowl. Place custard over an ice bath or refrigerate until cold.
Transfer custard to an ice cream maker and churn according to the manufacturers’ instructions. Add strawberries and lemon juice two-thirds of the way through churning or when machine prompts to add mixture-ins. Enjoy right away or transfer to chilled container and place in the freezer until firm enough to scoop, about 2 hours.
Roasted Strawberry Ice Cream
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 1 quart
Ingredients
- 1 pound strawberries, hulled and halved
- 1 tablespoon dark brown sugar
- ¼ teaspoon freshly ground black pepper
- 1 cup whole milk
- 2 cups heavy whipping cream
- 1 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- 5 large egg yolks
- 1 tablespoon fresh lemon juice
Procedure
Roasting strawberries intensifies their flavor, creating a dark jam-like intensity and making this strawberry ice cream absolutely perfect.
Preheat oven to 425°F. Place a 1 quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill the ice cream maker.
In a medium bowl combine the strawberries with the brown sugar and toss to coat. Spread the berries onto a foil-lined rimmed baking sheet and transfer to the oven. Roast the strawberries until dark and syrupy, about 15 minutes.
Combine the milk, heavy cream, sugar, salt, and vanilla in a medium saucepan. Heat the cream mixture over medium heat until it just begins to simmer and the sugar is dissolved. Remove from the heat and set aside.
In a large mixing bowl, beat the egg yolks until they lighten in color. Temper the yolks by slowly adding the warm cream mixture to the yolks, one ladle at a time, and whisking continuously. When about a third of the cream mixture has been added to the yolks, pour the warmed yolk mixture back into the saucepan with the rest of the cream and return to the stove over medium heat. Cook, stirring constantly, until the mixture thickens and reaches 175°F to 180°F on an instant-read thermometer, about 5 minutes. Do not allow the mixture to boil.
Strain the custard through a fine-mesh strainer into a clean medium bowl. Place custard over an ice bath or refrigerate until cold.
Transfer custard to an ice cream maker and churn according to the manufacturers’ instructions. Add strawberries and lemon juice two-thirds of the way through churning or when machine prompts to add mixture-ins. Enjoy right away or transfer to chilled container and place in the freezer until firm enough to scoop, about 2 hours.
Preheat oven to 425°F. Place a 1 quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill the ice cream maker.
In a medium bowl combine the strawberries with the brown sugar and toss to coat. Spread the berries onto a foil-lined rimmed baking sheet and transfer to the oven. Roast the strawberries until dark and syrupy, about 15 minutes.
Combine the milk, heavy cream, sugar, salt, and vanilla in a medium saucepan. Heat the cream mixture over medium heat until it just begins to simmer and the sugar is dissolved. Remove from the heat and set aside.
In a large mixing bowl, beat the egg yolks until they lighten in color. Temper the yolks by slowly adding the warm cream mixture to the yolks, one ladle at a time, and whisking continuously. When about a third of the cream mixture has been added to the yolks, pour the warmed yolk mixture back into the saucepan with the rest of the cream and return to the stove over medium heat. Cook, stirring constantly, until the mixture thickens and reaches 175°F to 180°F on an instant-read thermometer, about 5 minutes. Do not allow the mixture to boil.
Strain the custard through a fine-mesh strainer into a clean medium bowl. Place custard over an ice bath or refrigerate until cold.
Transfer custard to an ice cream maker and churn according to the manufacturers’ instructions. Add strawberries and lemon juice two-thirds of the way through churning or when machine prompts to add mixture-ins. Enjoy right away or transfer to chilled container and place in the freezer until firm enough to scoop, about 2 hours.