Description
Rather than a plain strawberry ice cream, roast the berries to create rich flavor that still tastes refreshing when incorporated into the ice cream. Recipe inspired by http://glutenfreeonashoestring.com/
Ingredients
- Strawberries – 1lb (about 20 medium size berries)
- Condensed milk – 1 14oz. can
- Heavy whipping cream – 2cups
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Hull and pat dry the strawberries. Place them in a layer on the baking sheet.
- Bake for 20 minutes, then remove from the oven and using the back of a spatula, flatten the berries to release their juices. Return the pan to the oven and bake for 8~10 minutes more until the berries are very soft and the juice thickens. Remove from the oven and cool.
- Take about ¼cup of the condensed milk along with the roasted strawberries and blend into a smooth mixture.
- In a large mixing bowl, combine the remaining condensed milk and the smooth strawberry mixture. Mix well to combine.
- Using a hand mixer or a stand mixer, whip the heavy cream until slightly stiff peaks form.
- Add the whipped cream into the strawberry mixture and gently fold it in until only a few white streaks remain.
- Transfer into freezer safe container (s) and freeze for at least 4 hours before serving.
- Category: Dessert