Roasted Straw­berry Ice Cream

Parents Canada - - Eating -

Straw­ber­ries make the ul­ti­mate sum­mer ice cream – roast­ing them first coaxes out their juices, in­ten­si­fy­ing flavours for an even more spec­tac­u­lar scoop. Whisk­ing to­gether a sim­ple base of sweet­ened berries and cream means there’s no need to pre­pare and chill a cus­tard.

1 lb straw­ber­ries (about 3 cups), hulled and halved if large

1/2 cup (125 ml) sugar (di­vided)

1 tbsp (15 ml) lemon juice

1 cup (250 ml) heavy (whip­ping) cream

1 cup (250 ml) half and half cream Pre­heat the oven to 350˚F.

In a medium bowl, toss the straw­ber­ries with 1/4 cup of the sugar and lemon juice, and then spread out on a parch­ment-lined rimmed bak­ing sheet and roast for 30 min­utes, stir­ring once or twice, un­til dark­ened and juicy. Set aside to cool com­pletely.

In the same bowl, whisk to­gether the creams and re­main­ing sugar. Scrape the roasted berries, along with any juices that have ac­cu­mu­lated on the bot­tom of the pan, into the cream and stir to com­bine. If you want it more uni­form, pulse the mix­ture in a blender or food pro­ces­sor un­til as smooth or chunky as you like.

Freeze the mix­ture in your ice cream ma­chine ac­cord­ing to the man­u­fac­turer’s in­struc­tions, and trans­fer to a con­tainer to store in the freezer. Makes about 1 L.

PER 1/2 CUP: 208 calo­ries, 13.8 g fat (9 g sat­u­rated fat, 4.2 g mo­noun­sat­u­rated fat, 0.6 g polyun­sat­u­rated fat), 51 mg choles­terol, 19 g car­bo­hy­drate, 1.9 g pro­tein, 1.1 g fi­bre. COOL BUY No ice cream ma­chine at home? They aren’t as ex­pen­sive or...

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