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Roasted Strawberry-Vanilla Ice Cream

Source of Recipe

Food & Wine


Recipe Introduction

"This sweet, tart, and creamy confection is a beautiful homage to strawberries and cream. It's a French-style ice cream, adding egg yolks to cream and milk to form a custard base, giving rise to a thick, silky ice cream. According to chef and ice cream maker Fany Gerson, the key to French-style ice cream is making a base so good you could eat it without freezing it. In this recipe, Gerson wanted to celebrate the flavors she grew up eating. 'My mom would take strawberries and put a little Mexican crema and sugar on top, and that became dessert,' she recalls. 'For this ice cream, roasting the strawberries gives a new dimension to the fruit.'"

Recipe Link: https://tinyurl.com/ns42f6cs

List of Ingredients

Roasted Strawberries:
◦ 1 pound fresh strawberries, stemmed and quartered (about 3 � cups)
◦ 2 tablespoons granulated sugar
◦ 2 tablespoons light corn syrup or golden syrup
◦ � teaspoon kosher salt

Ice Cream:
◦ 2 cups heavy cream
◦ 1 cup whole milk
◦ 1 vanilla bean pod
◦ 6 large egg yolks
◦ ⅓ cup granulated sugar
◦ � teaspoon kosher salt


Recipe

Make the roasted strawberries:
Preheat oven to 300� F. Toss together strawberries, sugar, corn syrup, and salt in a 13 by 9-inch baking dish. Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes. Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture. Let cool completely, about one hour. Transfer to a resealable container, and refrigerate until ready to churn or up to two 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 bean 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 one 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, 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; seal 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 the freezer up to 3 weeks.

Makes 8 servings






❧ 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.