Strawberry Ice Cream
Take ordinary strawberry ice cream up a notch by roasting fresh strawberries, to intensify their flavor, then blend them into a sweet custard ice cream base.
Sandwich this ice cream between two Chocolate-Balsamic Cookies for a more gourmet ice cream sandwich.
Preheat oven to 400°. Line a baking sheet with parchment paper.
Roast strawberries on prepared baking sheet, 30 minutes. Transfer berries to a bowl, discarding juices, and chill until cold; purée with lemon juice.
Prepare an ice water bath with a bowl set inside, and a fine-mesh sieve inside the bowl.
Whisk together egg yolks, ¼ cup sugar, and corn syrup in a bowl until sugar dissolves.
Slowly drizzle hot milk mixture into yolk mixture, whisking constantly until incorporated. Pour custard back into saucepan and cook, stirring, until mixture registers 180° on a thermometer, 1–2 minutes.
Immediately pour custard through sieve into prepared bowl and stir until cooled to 40°. Whisk in puréed strawberries, and refrigerate custard overnight.
Churn custard in an ice cream machine according to the manufacturer’s instructions, then freeze until firm.
Per ½ cup
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 82mg 27%
Sodium 249mg 10%
Carbs 27g 9%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.