Summer is here, it's hot outside, and everyone's screaming for ice cream, especially this Roasted Strawberry Ice Cream! What better way to satisfy that craving on hot summer days than with some luscious, creamy strawberry ice cream, made at home for way less than what you'd spend at the shop down the street?
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Ingredients
Roasted Strawberries
16ouncesstrawberrieswashed, tops cut off and sliced about ¼-inch thick
¾teaspooncanola oil
⅛teaspoonsalt
Ice Cream
¾cupmilk
½cupsugar
2tablespoonssugar
⅛rounded teaspoonsalt
1cuphalf and half
1 ½teaspoonspure vanilla extract
1 ¼cupsheavy whipping cream
¼cupchopped roasted strawberries
1cuppureed roasted strawberries
Instructions
Roast and puree strawberries
Preheat oven to 375°F, and prepare a rimmed baking sheet by spraying it with cooking spray. Place sliced strawberries in a medium bowl, and add canola oil and salt. Toss to coat. Place strawberries on the prepared baking sheet in a single layer.
Bake for 15 minutes, and allow to cool. Chop some of the strawberries so that you have ¼ cup and set aside. Place enough of the roasted strawberries into a food processor and puree so that you have 1 cup full; set aside. You can store the small remainder to top your ice cream when it's ready.
Ice cream
In a medium saucepan, scald milk on medium heat. As milk begins to steam, gradually add the 1/2 cup + 2 tablespoons of sugar and salt, stirring constantly to dissolve. Do not boil!
Remove from heat Stir in half and half, vanilla and heavy whipping cream.
Cover and refrigerate for 30 minutes.
Add the chopped and pureed strawberries to the chilled milk and stir to combine. Carefully pour mixture into the ice cream maker and prepare ice cream according to manufacturers directions.
Place ice cream in a plastic container or similar, and place in freezer for 3 hours.
Notes
Please note that recipe time does not account for the amount of time it will take for the ice cream to be made in the machine. That will depend on your particular ice cream maker.