To compensate for the excessive heat that summer has brought with it, I have been experimenting with ice cream. I have always been a fan of ice cream but there is one flavor that I never liked, strawberry. Wondering why I made strawberry ice cream then? The answer is simple, Häagen-Dazs. One day, Jake told me to buy a pint of Häagen-Dazs straberry ice cream. Reluctantly, I agreed.
I had tried various brands of strawberry ice cream and it was always the same thing. They tasted overly sweet and artificial. When I finally tried Häagen-Dazs strawberry ice cream I had already given up the idea of finding one that tasted how I wanted it. To my surprise, it was everything I had been looking for. It tasted of fresh strawberries and was perfectly creamy. It wasn't overly sweet. It wasn't dyed pink with food coloring. Best of all, most ice creams made by Häagen Dazs have very few ingredients in them, something I look for in everything I buy! I wanted to create my own perfect strawberry ice cream and... I did it!
I have a basic custard recipe that I use as a base for all of my ice cream recipes. It's a plain vanilla base that you can flavor, color, add any mix-ins, you really can do anything you want to it! It's extremely easy to make it your own.
I didn't want to just use fresh puréed strawberries. I love a good strawberry but to honest, sometimes they don't have a very good flavor. I decided to roast the strawberries to give them a more complex flavor and bring out some of their natural sweetness. This takes about 35 minutes in a 400ºf oven. The roasted strawberries are not the only 'strawberry' thing in the ice cream though. After the ice cream is churned, I stir in a homemade chunky strawberry syrup that is extremely easy to make. The mascarpone cheese is in there to give the ice cream a tangy and creamy flavor that I feel really compliments the strawberries.
I decided to also make a quick chunky strawberry jam to add to the ice cream after it churns. I did this because it adds even more strawberry flavor and I like having the chunks of strawberry mixed in for texture.
This recipe does use require an ice cream maker. I have the Kitchenaid ice cream maker attachment but any one will do. I know that some people don't have an ice cream maker and if you don't I highly suggest investing in one if you want to make delicious homemade ice cream. You can find really good ones that are fairly priced on Amazon and at various other stores. I scored mine from Williams Sonoma when it went on sale for $60! Keep your eye out for deals and you'll find one.
If you guys want to see some no-churn ice cream recipes please let me know and I will develop some. If you try this recipe please comment or share your photos with me on Instagram (@acommonkitchen) or on Pinterest. Thanks for visiting A Common Kitchen this week everyone!
Roasted Strawberry and Mascarpone Ice Cream
Make about 4 Cups
1 Pint Strawberries, washed and dried and cut into quarters
1 Cup White Granulated Sugar
4 Egg Yolks
1/2 Teaspoon Kosher Salt
1 Cup Heavy Cream
2 1/2 Cups Whole Milk
1/2 Vanilla Bean, seeds scraped out
8 Ounces Mascarpone, softened
For the Strawberry Jam
2 Cups Strawberries, cut into quaters
1/4 Cup White Granulated Sugar
2 Teaspoons Lemon Zest
Make the Strawberry Jam:
1. In a small sauce pan, combine the strawberries, lemon juice, and sugar. Mix everything together. Turn the stove on to medium heat and cook, stirring occasionally. Cook until the juices from the strawberries is thickened and the strawberries them selves are very tender, 15 minutes.
2. In a small food processor, pulse 1/3 of the strawberry jam until it is smooth. Pour back in with the rest of the jam.
3. Place in a bowl and cover with plastic wrap and let cool completely in the refrigerator.
Make the Ice Cream:
1. Roast the Strawberries: Preheat oven to 450ºf and line a large baking sheet with parchment paper. Lay out the strawberries in an even layer. Roast the strawberries for 30 minutes. Carefully transfer the strawberries into a small food processor and pulse until you get a smooth mixture. Place a sieve over a small bowl and strain the roasted strawberries through it. Set aside.
2. In a medium bowl, whisk together the egg yolks and sugar until pale yellow and fluffy. Set aside.
3. In a medium sized saucepan, combine the milk, heavy cream, salt, and vanilla bean seeds and the pod. Simmer over low-medium heat but do not let the mixture bowl. Once the milk is hot remove the pot from the heat and set near the bowl with the yolks and sugar.
5. While whisking constantly, ladle in about half a cup of the hot milk into the egg mixture. Whisk in another half up of hot milk and stir until fully combined. Add the tempered egg mixture into the saucepan and return it to the stove. Cook over low-medium heat until the custard thickens slightly and coats the back of a spoon.
6. Place a fine mesh sieve over a large air tight container. Pour the custard through the sieve. Add the mascarpone cheese and stir until combined. Add in the roasted strawberry purée and mix again until fully combined. Cover the container and refrigerate until fully chilled.
7. Pour the custard mixture into an ice cream maker and churn according the manufacturers instructions. Once the ice cream is done churning, transfer it to a large bowl and stir in the strawberry jam until combined.
8. Place the ice cream into a loaf pan and cover tightly with plastic wrap, or put in an airtight container, and freeze for four hours or preferably overnight.