Roasted strawberry fresh cream ice cream
I melt With You is a new ice cream column from Takeaway meals. I’ll be there all summer with new ice cream recipes, unique ingredients, equipment recommendations, and ways to make your ice cream experience at home as easy and fun as possible. I’m always up for a challenge so feel free to send flavor requests to [email protected] If you want to see some of the flavors I have developed for you, feel free to drop by my IG @ stacey.ballis and scroll back for some serious ice cream content.
What do i need to get started?
Welcome back to I melt With You, your hot food source for fresh desserts and all things ice cream that floats in my tangled brain. By now I hope you have explored how easy it is to make a simple ice cream without churn and settle in with a voucher Ice cream machine.
Now it’s churning time! As I mentioned before, my passion for ice cream is only surpassed by my laziness, so if you are looking to get into some very complicated science-intensive recipes that involve tempering eggs or acquiring skills. specialty items like glucose syrup and commercial stabilizers, you’re going to be sorely disappointed. This column explains how you, in your own kitchen, with readily available ingredients, can churn ice cream that can withstand any super premium pint from the store or the spoon store.
That’s not to say I won’t recommend some amazing ingredients that might require sourcing from gourmet stores or ordering online. But I’ll always give you options that you can pick up in the grocery store, and absolutely tell you when and why to invest in the other products. You will also notice that these recipes are given in both weight and volume measurements. I cannot recommend you enough to invest in a kitchen scale for baking and cooking. Switching to ingredient weighing will make your cooking much more precise and your results consistent.
Recipes will often have one or two optional “next level” ingredients, usually a mix, that will allow you to take that ice cream to a truly crazy place of maximum delight.
Finally, almost any recipe I will share here will require a Ice cream machine. They are scaled for use in the smaller one-and-a-half units that are common for home churns; the finished volume will depend on how much air your machine adds, but you will still get between a generous liter and a liter and a half of ice cream per batch. If you like to do math, you should be able to make it bigger for a two quart machine. Any of these can be doubled to make two lots, but I wouldn’t multiply more than that.
And now it’s time for the main event!
How to make the best strawberry ice cream
Summer is finally here, and in this magical, hot and windy season, my thoughts always turn to strawberries.
I mean, they also turn to artichokes and asparagus, but none of those make particularly delicious ice cream. Or are they …? Hmmm. I digress.
Strawberry ice cream might be one of the best things you can do in early summer, as the fresh berries hit local stores and farmers markets in all their glory. But even with the freshest, ripe berries, it can be difficult to achieve a truly punchy strawberry flavor. Many store-bought ice creams use concentrates, purees and extracts to bring the strawberry to the fore.
But we’re going to make things a lot easier by simply roasting the strawberries to remove some of the water (which will prevent the frosting) and intensify the flavor. By roasting the berries with a little sugar, we make sure that they will be sweet and delicious even if they are slightly underripe supermarket berries. The sugar and juice it extracts from the berries during the roasting process creates a wonderful syrup which also helps flavor the ice cream.
You will notice that there is fresh cream in this ice cream. If this is not available, you can substitute sour cream. This tangy base note works wonderfully in balancing the sweetness of the strawberries. If you like it even more tangy, you can replace all or part of the regular milk with buttermilk.
You will also see that there is chocolate in this recipe, even if it is not a “chocolate” ice cream. Don’t worry, it’s not a mistake. Instead, it’s the first piece of chemistry that allows us to make amazing ice cream without eggs. The richness of the chocolate replaces the richness of the egg yolks, and the structure helps make the ice cream smooth and silky. As we continue to explore ice cream together, you’ll find that almost all of my bases contain some sort of chocolate product. In fruit flavors like this, or other flavors where we don’t want a real chocolate flavor, we will use either white chocolate, the most neutral tasting chocolate of all, or a chocolate style. milk or dark which enhances the final flavor.
In this case, there are two alternatives to white chocolate. The first is ruby chocolate. This naturally pink chocolate product is really interesting to work with and is now available quite widely. It has strong fruity notes that pair very well with any red fruit or berry flavor you prepare.
Or, if you want a real flavor boost, check out the Inspirations line from Valrhona. These products are amazing and I love using them in ice cream because the flavors are really natural and they work like a charm to boost the flavor. They are available in strawberry, raspberry, yuzu, passion fruit, and almond flavors, and if you’re considering making any of these ice cream flavors, the investment is worth it. Premium? They are dairy free and can be swapped 1: 1 for any chocolate in any recipe.
Pretty in pink
Makes about 1½ pints
For the roasted strawberries:
- 1 lb (454 g) fresh strawberries, washed, hulled and halved
- 2 tbsp. (25 g) caster sugar (or vanilla sugar if you have some around)
Toss the berries with the sugar, then spread them in an even layer in a 9 x 13-inch glass or ceramic baking dish. Roast at 375 degrees Fahrenheit for about 45 minutes, stirring every 15 minutes. The berries will sag a bit, but will retain their shape and be glossy with the syrup. Remove the berries in their syrup in a container and store in the refrigerator.
For the ice cream:
- ½ cup (80 g) white chocolate chips, Ruby chocolate (minced or fried), or Inspiration Strawberry Valrhona beans
- 1½ cup (360 g) heavy cream
- ½ cup (120 g) whole milk (or buttermilk if you like it super hot)
- ¼ cup (60 g) crème fraîche or sour cream
- 2 tbsp. (30 g) granulated sugar
- 2 tbsp. (40 g) mild flavored honey
- 2 tbsp. (12 g) powdered milk
- 2 tbsp. (20g) vodka (Note: this helps keep the ice cream from freezing too hard. If you’d rather not include alcohol, you’ll want to let the frozen ice cream sit an additional 5-10 minutes before taking it for a drink. optimal texture.)
- 1/2 tsp. (3 g) vanilla extract or vanilla paste
- pinch of fine sea salt
Heat the cream with the chocolate in the microwave for about 2 minutes to create a quick ganache in a microwave-safe bowl or container. I make this in a Tupperware plastic container large enough to mix the entire recipe to save on the dishes (see: laziness described above). Blend with a hand blender or in a regular blender for the perfect sweetness. Add the rest of the ice cream ingredients and mix again. The powdered milk will want to clump together, so watch it. Add the roasted strawberries and all their juices and mix with the blender until well combined and smooth.
Once the mixture is well mixed, taste to be sure you like the balance of flavors. If that’s not sweet enough for you, or if a flavor doesn’t come off well, add more of what you need. It needs to be intensely flavored, as the flavors subside when frozen. When it tastes good, pour the mixture into a sealed container and refrigerate to harden the flavor, 6-24 hours. It must be very fresh before you start churning.
Churn according to machine instructions. Stir in potted strawberries or pieces if using. Transfer to storage containers and freeze for at least 8 hours or overnight for best texture.
Higher level notes
Adding a mixture of candied strawberries will give you both incredible visual and textured contrast, with little pockets of intense strawberry boost. Strawberries in syrup are so saturated with sugar that they won’t freeze, so you don’t have to worry about frozen nuggets breaking your teeth. Be forewarned, the only brand I know of is Fregola Fabbri, and it doesn’t come cheap, so save this version for that special occasion unsubscribe. Be sure to reserve any leftover syrup in an airtight container in the refrigerator. It has an amazing strawberry flavor, and the next time you make strawberry ice cream, you can substitute honey for strawberry syrup to amplify the strawberry.
Another fun option, especially for kids, is grabbing a bag of the new Nestlé Morsels and More Strawberries and Cream. This sachet contains white chocolate chips, small chewy strawberry chips and graham crackers. If you like chunky ice cream with little surprises, this mix is for you!