Roasted Strawberry Ice cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 4½ cups
Ingredients
For the roasted strawberries: (I doubled the recipe)
  • 450-500 gm fresh strawberries, quartered
  • ½ cup sugar
  • 1 tsp vanilla essence
  • 1½ tbsp white wine
For the ice cream:
  • ¼ to ½ cup granulated sugar ( depends on how sweet you want your ice cream and how sweet your strawberries were in the first place. I used ¼ cup)
  • 3 egg yolks
  • 3 tbsp light corn syrup
  • 1 cup heavy cream
  • ½ cup half and half
Instructions
Fore the roasted strawberries:
  1. Place the strawberries in a glass baking dish.
  2. Sprinkle over the vanilla sugar, followed by the white wine. Mix gently.
  3. Bake in a preheated 350 F oven for 30-40 minutes. Allow to cool. Resist to finish the whole thing off.
  4. Drain strawberries. Churn half of the strawberries in a blender and keep the other half as is.
  5. Put the liquid into a sauce pan, and reduce to a thick concentrate. It will thicken a bit as it cools and can be used as a topping in the ice cream. Chill before use.
For the ice cream:
  1. Whisk the half and half with egg yolks until completely mixed.
  2. Add sugar and corn syrup and stir until dissolved.
  3. In a saucepan, pour the mixture and add the cream, then whisk until completely blended.
  4. heat over low heat. Once hot increase the flame to medium low and cook until mixture coats the back of a spoon.
  5. Refrigerate till chilled. Mix the churned and whole strawberries.
  6. Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/05/05/roasted-strawberry-ice-cream/