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    Roasted Strawberry & Coconut Ice Cream

    Source of Recipe

    Recipe Introduction

    This ice cream is delicious. The flavor really is amazing. I was lucky enough to find some perfectly ripe strawberries and so the strawberry taste just bursts through, even in cold, cold ice cream. The coconut milk adds just enough flavor. My only problem with this is that it came out a bit icy. She mentions to make sure to use whole fat coconut milk, which I did. But mine was still too icy. I donít know if it was something that I did wrong, or my ice cream machine or what. But this stuff is so delectable that Iím still going to serve it. Iíll just call it sorbet! She mentions that you can drizzle in 2 oz. of melted (but not hot) to the completed ice cream and let churn for a few seconds to get little shards of chocolate. I didnít try that this time. It is easiest to do this over a couple of days. You have to roast the strawberries and then chill them and the custard mixture has to be very cold, too. I think the best thing to do is do your strawberries and custard one day and then make the ice cream the next. This stuff freezes really hard Ė youíll have to take it out of the freezer for a few minutes before serving.

    Recipe Link:

    List of Ingredients

    2 pints strawberries, hulled and quartered Ė donít lose the juice!
    2 t. natural cane sugar
    2 egg yolks
    1/3 C. natural cane sugar
    3 T. maple sugar (or just more natural cane sugar if that's what you have)
    1 13.5 oz. can WHOLE FAT coconut milk
    1/4 t. vanilla extract


    Preheat the oven to 300 degrees.

    Line a baking sheet with parchment paper. Place the berries in the middle and sprinkle with 2 t. of sugar and a pinch of sea salt and mix to coat. Spread in an even layer on the pan and roast for 25 minutes. Turn the oven off and leave the berries in the oven to cool completely. Place the berries and any juices in a bowl, cover and refrigerate.

    Place a glass or stainless bowl over a pot of simmering water. Do not let the bottom of the bowl touch the water. Add the egg yolks and both sugars and whisk. You can add a tablespoon of the coconut milk, if needed to loosen it up. Stir for about 5 minutes. Add the coconut milk and whisk to combine. Stir constantly until everything warms up and thickens just SLIGHTLY. Stir in the vanilla, remove from heat and strain through a fine-mesh strainer. Cool slightly, cover with plastic wrap and refrigerate until cold.

    When ready to make ice cream, add the custard mixture to your ice cream maker and follow the manufacturerís instructions. When the ice cream is about 75% finished, add the cold, roasted strawberries and let finish.

    Transfer to a container, place plastic wrap on surface and freeze.

    Makes about 1 quart.




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