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.
Heat milk, cream, remaining ¾ cup sugar, dry milk, and salt together in a saucepan over medium until it steams, 5–7 minutes.
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.
Purée roasted strawberries until smooth so they’ll distribute evenly into the ice cream base.
So the yolks don’t curdle, temper them by drizzling the hot milk mixture into them while whisking.
To make sure the egg yolks get cooked, heat the custard to 180° before straining and chilling.
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.