Roasting intensifies the flavors of many ingredients, including strawberries. Tossing them with a small amount of sugar brings out some of the juices while still retaining texture; too much sugar may result in a syrupy mess.
This recipe makes approximately 2 cups of ice cream. So many ice cream recipes make a quart or more—too much for 1 and 2-person households! Indeed, single-person households–by choice–are a growing phenomenon in the United States (read Eric Klinenberg’s excellent Going Solo for insight into this trend). In this spirit, I’ve created this recipe (using my local organic strawberries!) so that those of you in small households don’t have so much ice cream hanging around the house. With a smaller amount, you can try new flavors more often! That said, this recipe can be doubled.
What You’ll Need
- baking sheet with a lip (NOT flat)
- parchment paper or silicone mat
- measuring spoons and liquid measuring cup
- several bowls
- fine-mesh strainer
- spoons and spatulas
- ice cream maker
NOTE: If you have an ice cream maker with a separate canister that must be frozen, PLACE IT IN THE FREEZER AT LEAST 24 HOURS BEFORE YOU PLAN TO FREEZE THE ICE CREAM. Trust me on this. Cold, creamy strawberry “soup” may taste delicious, but it ain’t ice cream!
Ingredients and Instructions for the Roasted Strawberries
- 1 to 1.25 cups strawberries, washed, dried, hulled, and quartered (preferably organic)
- 1 tsp granulated sugar
- Preheat oven (or toaster oven) to 350°F (180°C).
- Place parchment or silicone mat on lipped baking sheet.
- In a small bowl, toss the strawberries with the sugar.
- Spread the strawberries onto the baking sheet.
- Roast for 10-12 minutes. Stir. Roast for 10-12 more minutes.
- Remove from the oven and place the strawberries, plus accumulated juices, into a bowl (the original bowl is fine and leaves you with one less to wash!)
- With a fork, mash up the berries a bit. This need not be a puree, but you don’t want only discrete chunks.
Ingredients and Instructions for the Base and Ice Cream
- 1 cup heavy cream, divided (I like Organic Valley heavy cream)
- 1/2 cup whole milk (I especially like Traders Point Creamery Cream Top whole milk, from Zionsville, Indiana)
- 1/3 cup sugar
- 1/2 vanilla bean
- pinch of salt
- 2 duck egg yolks (or 3 chicken egg yolks)
- 1/4 tsp vanilla extract
- roasted strawberries from above
- In a saucepan, heat up the milk, sugar, and ½ cup of the cream, whisking constantly. Do not let the mixture boil. When warm (i.e. you can see steam coming off the whisk when you lift it up) remove from heat.
- Scrape out the seeds from the vanilla bean. Add them AND the bean to the warm milk mixture. Cover and let steep for 20-30 minutes.
- In the meantime, place the yolks in a bowl and whisk together.
- After steeping, add a ladle of the warm milk mixture to the egg yolks and whisk in. Do the same with another ladleful. The idea is to slowly bring the yolks to the milk mixture temperature without cooking them. Then slowly add the rest of the milk mixture to the yolks, whisking continuously.
- Scrape the entire mixture back into the saucepan. Over moderate heat, cook this custard (that’s what it is, folks!) When it is thick enough for the coat-the-back-of-metal-spoon test 1, remove from heat.
- Put the rest of the cream into a bowl. Pour the custard through a fine-mesh strainer into the same bowl. Stir this so that the cream and custard are well incorporated together. Let cool for 10 minutes. You can rinse off the vanilla bean and use it to make vanilla sugar (just bury it into some sugar) or vanilla coffee (put it into your coffee before you brew it). Or, if you’re like me, you can lick it off (that vanilla-custard combo is delicious!), dry it off, and put it in a container marked PERSONAL USE ONLY—CONTAMINATED WITH COOTIES
- Take your strawberry mash and mix it into the custard. Stir so that it is well incorporated.
- Cover and let cool in refrigerator for at least 6 hours or overnight.
- Remove from refrigerator and give the custard a good stir to make sure the strawberries are well mixed into the custard. Freeze the ice cream according to the directions of your ice cream maker’s manufacturer. When finished, it will be of a soft-serve consistency.
Licking the dasher is the job of the cook!I think it tastes best then, but you will probably want to ripen it further, so it’s scoop-able. Place the ice cream in a container, then freeze for several hours until it hardens. Enjoy!