Roasted Strawberry Vanilla Bean Ice Cream

I had a dream last night.

I dreamt that I met Jessica from How Sweet It Is.  Do you know her?  Oh, what I would give to spend a day in her sugar jar.

In my dream, we gossiped in her enormously wonderful kitchen filled with gorgeous natural lighting and beautiful plating accessories.  I told her I thought her husband was the bees knees [ <--- a.k.a.  I secretly want to marry him] and that her recipes make me “happy” fat.  Yes, I seriously said those things in my dream, I’m not kidding.

Oh, and I dropped my iPhone in her pile of wet, dirty dishes soaking in the sink and asked her if I could steal her puppy and bring her home with me.  If all those things weren’t neither bad nor embarrassing enough…

Wait for it…

I burned her butter.  Her butter, of all things!  Crap.  REALLY?  Craaaaapppp!

Like, not even browned butter.  Burnt butter.  Burnt.  Mort-i-fied.

Smooth, Katie.  You totally choked.  Like, you might as well go bury yourself in a pile of sand.  Suffice it to say, I don’t think I made a very good impression…  As in, I’d totally be the last person she’d pick to be on her kickball team.

My good friend even made an appearance in my dream, but of course she is perfect and was therefore completely calm, collected, and totally cool, so I’m pretty sure Jess liked her better.  Good thing it was just a dream…  Right?  We haven’t actually met yet, have we Jess?

But onto another note…  Check out this bad boy.  Total keeper…  I’d definitely bring him home to meet the parents.

I want to curl up and live inside this ice cream container, and roll around in the vanilla beans and strawberry seeds until I smell delicious and creamy.  Is that weird?

No joke, when I was editing these pictures I seriously wanted to eat my computer monitor.  Then I thought to myself, “oh wait, I have this ice cream in the freezer.”  Uh duh, Katie.  So I got up and scooped out two giant spoonfuls.  Then a third.  Then I said to hell with it and I got myself a bowl.

That’s what happens in life.

The key to its success is the fact that you make a strawberry purée to fold into the cream instead of using hard, flavorless, strawberry chunks.  On top of that, the mixture of cream and light milk provide the perfect texture without a ton of fat.  And gosh darn I just love those specks of vanilla.  Nothing sounds more like summer than this.

Roasted Strawberry Vanilla Bean Ice Cream

(yields 7 cups)

INGREDIENTS:

1 pint (2 cups) fresh strawberries, cut into slices

2/3 cup, plus 1 tablespoon granulated sugar

1 1/2 cups skim milk, chilled

1/4 teaspoon of salt

1 cup half and half, well chilled

1/2 cup heavy cream, well chilled

1 1/2 teaspoon vanilla bean paste (or 1 vanilla bean)

juice of 1/2 lemon

Ice cream maker

PREPARATION:

Place your ice cream maker in the freezer and let sit for at least 24 hours.  Preheat oven to 375 degrees F and coat a loaf pan or baking dish with cooking spray.

Place sliced strawberries in the baking dish and toss with 1 tablespoon of sugar to coat evenly.  Bake for 8-10 minutes, then remove roasted strawberries from the oven and set on the counter or in an ice bath until cool, about 10-20 minutes.

In a large bowl, whisk together milk and 2/3 cup granulated sugar until combined and the sugar is dissolved.  Add in salt.  Stir in half and half, heavy cream, and the vanilla bean paste.  Whisk very well for 2-3 minutes.

Remove ice cream maker from the freezer and turn it on.  Pour ice cream mixture into the canister of the ice cream maker and churn for about 25 minutes.

Meanwhile, transfer cooled strawberries to a blender or food processor.  Squeeze in the juice of half a lemon and process until pureed.  Place mixture in the refrigerator until ice cream is ready.

During the last 5 minutes of churning, slowly fold in the pureed strawberries to mix for the last few minutes and let the ice cream finish churning.

Once completely combined, transfer the ice cream to a plastic air tight container and freeze the mixture until firm — at least two hours.  Serve and enjoy!

Happy noming!

Nutritional information (per 1/2 cup): 110 calories, 5g fat (3 sat, 1.5 mono), 15g carbohydrates, 1.5g protein

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Comments
9 Responses to “Roasted Strawberry Vanilla Bean Ice Cream”
  1. Marvelous, what a weblog it is! This webpage provides useful information to us, keep it up.

  2. nattilisms says:

    This looks absolutely scrumptious and could easily go for a big bowl of this.

  3. Pretty color! I still have not tried making homemade ice cream and it looks like your recipe turned out perfectly! Will give it a shot and let you know how it turns out!

  4. Mary says:

    I never thought about roasting the strawberries first – I would always put them in raw but then they would freeze solid and not be very tasty. Thanks for the recipe!

  5. trialsinfood says:

    interesting dream… the ice cream looks creamy and delicious! i would have a bowl or two.

  6. Ben Gaiarin says:

    Looks like a good summer treat! A good idea to roast the strawberries. People tend to think they need to be heated on the stove to a mush.

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