We’re having so much fun reading these incredible recipes you’ve all been submitting! And it must be strawberry season because majority of these tasty recipes have been inspired by these citrus-y flavorful berries! Today’s featured recipe comes to us from Lindsay in Kansas! It’s a Roasted Strawberry Ice Cream recipe!
Every time I go to our local warehouse club store, I come home with 9,000 strawberries. I can’t help it — they look so good. Earlier this week I was staring down a bunch of them — willing them not to go bad — when I had a bright idea: ice cream.
I took the extra step of roasting the strawberries first, because it really concentrates the flavor and extracts the water from them — which then mixes with the brown sugar I sprinkle on top and turns into this amazing strawberry syrup.
Other than the roasting though, this is a super-simple recipe. No standing over the stove and whisking eggs into a custard — just berries, milk/cream, sugar and vanilla.
Now that’s old-fashioned yummy.
2 pints fresh strawberres, stems removed, halved (quartered for large)
1/3 cup light brown sugar, firmly packed
1 tablespoon butter, cut into pieces
1 cup whole milk
1/2 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon Rodelle Vanilla Extract
1/4 teaspoon salt
Preheat oven to 300°.
Place strawberries on a silpat-lined 11×17 pan (with edges). The silpat is a must so the strawberry juices don’t stick to the pan — you want them in the ice cream. Sprinkle with brown sugar and butter. Bake at 300° for 40 minutes or until strawberries are softened and have lost most of their juice, stirring once after 20 minutes. Let strawberry mixture cool on pan.
Spoon berries and all of syrup in baking dish in a blender or food processor; add milk and next 4 ingredients to blender, and process 1 minute or until smooth. Pour mixture into an airtight container, and chill at least 4 hours or up to 24 hours.
Pour mixture into freezer container of a 1/2-gal. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Ice cream will be soft-serve consistency. Place in an airtight container your freezer for an hour or so to make firmer.
Divide ice cream between 4 chilled sundae bowls. Drizzle with dark chocolate syrup if you must.
Thanks so much Lindsay for taking the time to submit this incredible summer recipe! And for those of you reading, be sure to submit your favorite recipe and you could be making ice cream next summer with your brand new KitchenAid Mixer!!