Roasted Strawberry - Vanilla Ice Cream
I found this recipe in the June 2022 Food and Wine magazine. It is absolutely spectacular! Roasting the strawberries in the oven intensifies the flavor and the color of the berries, creating the most heavenly strawberry ice cream I have ever tasted. (Using a whole vanilla bean in the custard also contributes to the delightful concoction.)
Servings 8
Equipment
- Ice Cream Maker
Ingredients
Roasted Strawberries
- 1 lb fresh strawberries stemmed and quartered, (about 3½ cups)
- 2 tbsp granulated sugar
- 2 tbsp light corn syrup or golden syrup
- ⅛ tsp kosher salt
Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean
- 6 large egg yolks
- ⅔ cup granulated sugar
- ¼ tsp kosher salt
Instructions
Make the roasted strawberries
- Preheat oven to 300°F. Toss together strawberries, sugar, corn syrup, and salt in a 13-x9-inch baking dish. Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30-40 minutes.
- Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture. Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.
Make the ice cream
- Stir together cream and milk in a medium saucepan. Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer. Remove from heat. Cover and let steep 45 minutes to 1 hour.Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.Gradually whisk warm cream mixture into yolk mixture in bowl. Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, about 6 to 10 minutes, making sure it doesn't bubble. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids. Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. Transfer to a sealable container; deal and refrigerate until cold, at least 6 hours or up to 12 hours.
- Stir together strawberry mixture and ice cream base in a bowl. Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer's instructions. Serve immediately for a soft-serve consistency, or transfer to a shallow container, cover, and freeze until firm, about 2 hours.Store in an airtight container in freezer up to 3 weeks.
Notes
MAKE AHEAD Roasted strawberries can be made up to 2 days in advance and stored in an airtight container in refrigerator.
NOTE it's important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don't scramble.