I’m not sure what happened this year, but locally grown strawberries just haven’t been that great. They look delicious, but each batch I brought home has been missing the intense strawberry flavor that I’m expecting. Not only is this disappointing, but it is a huge issue when you want to make strawberry ice cream. Inspired by Jeni’s Splendid Ice Cream’s Roasted Strawberry and Buttermilk recipe, but lacking buttermilk and time, I created this hybrid recipe. Roasting brings out the flavor of the strawberries and transforms them from OK to fantastic.
Use the best strawberries that you can find, but thawed frozen ones work well too. Once the strawberries are roasted and cooled, enjoy smashing them with a potato masher or just squishing them in your hands. A little texture if nice in your ice cream, but you don’t want chunks big enough that they get stuck on the ice cream churning arm. Make a little extra if you want kids to help – Z ate a lot while “helping” me.
Note: You can slice the strawberries to roast them faster, but they won’t be as fun to squish. Also, if you include the strawberry juices, the ice cream will get a pink color, but it will not all fit into the ice cream maker. I can usually fill 3 16 oz food storage containers.
Roasted Strawberry Ice Cream
Adapted from All Recipes
2 lbs of strawberries, rinsed and hulled
2 cups whole milk
2 cups heavy cream
1 cup of sugar
1 teaspoon vanilla extract
a pinch of salt
Preheat oven to 350°.
Placed strawberries in a baking dish and roast for approximately 45 minutes, or until they are very soft.
Once they are roasted and have released much of their juice, pull them out and cool them down to room temperature.
Mix together remaining ingredients and whisk until it is well blended.
Once the strawberries are at room temperature, squish them in your hands, or with a potato masher until they are in small pieces. Mix the strawberries and their juices into the milk/cream mixture.
Add mixture to ice cream maker and churn until you see the ice cream pulling away from the sides of the bowl. It will be delicious at this point, but it will firm up after about 20 minutes in the freezer. Refrigerate any remaining mix and make more batches within a few days.