I've had a hankering for some strawberry ice cream recently, so I decided to use some of those delicious roasted strawberries to make a tub. If they taste that good freshly roasted, how amazing will they taste when churned with cream and frozen?
I don't think I have ever tasted an ice cream so intensely strawberry. It is not over sweet and if anything, is slightly tart so that the over-riding flavour is not sugar, but is fresh and very fruity.
Very Very Strawberry Ice Cream (with Roasted Strawberries)
Ingredients (makes approx. 750 ml)250 ml double cream
100 ml milk
90g caster sugar
2 egg yolks
1 teaspoon vanilla extract
175-200 ml roasted strawberries (with juice-syrup) made from 400g fresh strawberries
- Prepare (wash, hull and cut in half) 400g strawberries, and roast as instructions from this post. Set aside.
- Whisk the egg yolks, sugar and vanilla in a bowl until pale. Set aside.
- Warm the milk and cream in a large heavy-bottomed saucepan until it is steaming and slightly frothing, but not quite boiling. Remove from the heat.
- Whilst continuously whisking the egg-sugar mixture, slowly pour about half of the cream-milk mix into the bowl, and continue to whisk until well combined, light and airy.
- Pour the mix back into the pan onto the remaining cream-milk and stirring continuously, heat to 80⁰ C / 176⁰ F.
- Remove immediately from the heat and pour through a strainer into a large, clean bowl.
- Add the roasted strawberries (you may wish to mash a few lightly with a fork to break them up before putting into the mix), and stir well until the mixture is blended.
- Cool and chill the batter before churning in an ice cream maker, following the manufacturer's instructions.
- Once the ice cream has reached the required consistency, spoon immediately into a chilled freezer container and place in the freezer to harden for a few hours.
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