Blogging Marathon# 53: Week 3/ Day 3
Theme: 3 Ingredient Recipes
Dish: Roasted Strawberry Ice Cream
I already have 2 strawberry ice cream recipes on the blog — one with strawberry puree and the other with condensed milk, orange liquer etc. If you click on the links and see, you’ll notice that the first one looks a little icy whereas the second one is quite creamy. The second recipe is very easy to make — just mix all the ingredients and then churn in the ice cream maker.
Today’s recipe is a little time consuming but has a really nice strawberry flavor and a creamy texture. Roasting the strawberries brings out their juices and concentrates their natural flavor. Another reason for roasting them is to make them syrupy because the moisture in strawberries might make the ice cream icy. One more plus is that the whole house smells amazing while the strawberries are roasting.
The roasted strawberries are then pureed with condensed milk and folded in to whipped cream.
Recipe from here:
Roasted Strawberry Ice Cream
- 1 lb Strawberries (about 20 medium size berries)
- 1 14 oz . cans Condensed milk of
- 2 cups whipping cream Heavy
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
- Hull and pat dry the strawberries. Place them in a layer on the baking sheet.
- Bake for 20 minutes, then remove from the oven and using the back of a spatula, flatten the berries to release their juices. Return the pan to the oven and bake for 8~10 minutes more until the berries are very soft and the juice thickens. Remove from the oven and cool.
- Take about ¼cup of the condensed milk along with the roasted strawberries and blend into a smooth mixture.
- In a large mixing bowl, combine the remaining condensed milk and the smooth strawberry mixture. Mix well to combine.
- Using a hand mixer or a stand mixer, whip the heavy cream until slightly stiff peaks form.
- Add the whipped cream into the strawberry mixture and gently fold it in until only a few white streaks remain.
- Transfer into freezer safe container (s) and freeze for at least 4 hours before serving.