Amanda Takes Off...

Roasted Strawberries

I made two roasted vegetable dishes last week and was delighted with them. I decided that roasting strawberries before turning them into ice cream might work.

Boy, did it!

Roasting the strawberries made their flavor mellower (less tart) and richer (sweeter). My kitchen smelled like a fruit roll-up when I was done roasting. And this ice cream? Smooth, creamy, with the perfect silky strawberry taste.

Roasted Strawberry Ice Cream (modified from the recipe that came with my Cuisinart ice cream maker)

1 lb strawberries
1 C + 2 T sugar
I lemon, juiced
1 1/2 C whole milk
2 3/4 C heavy cream
2 t pure vanilla

Preheat oven to 425 F. Hull and quarter strawberries. Line a baking dish with parchment paper (if you have some), and put strawberries and 2 T sugar into the dish. Stir, let sit for about 15 minutes. Roast at 425 for about 35 mins, stirring occasionally. Cool completely in the refrigerator.

After strawberries are entirely cool, add the juice of one lemon to the strawberries. Mix and mash the strawberries.

In a medium mixing bowl, mix 1 C sugar and the whole milk. Stir until the sugar is dissolved. Stir in the cream, vanilla, and strawberry mixture.

Freeze in machine according to directions. Alternatively, freeze the mixture in a deep baking dish, breaking up the ice crystals every 30 minutes or so.

Eat.

Try not to eat it all in one sitting.

Roasted Strawberry Ice Cream