Saturday, September 8, 2012

Roasted strawberry and banana ice cream

The weather is still very warm although it is already September and Fall is just right around the corner. I hope everyone enjoyed the back to school shopping with your children and able squeezed one of the very last summer vacation in before all the chaos started.  As for me, I have been so busy with my son's school homework and activities that I got absolutely no time left for anything else.
With the heat still on full throttle and the craziness of busy parent lives about to start, I hope this strawberry and banana ice cream will help to cool down the heat and sooth your palate in these last summer days. And since strawberry is a summery fruit, it is only fitting to say good bye to summer with this yummy and fruity strawberry ice cream.

Recipe adapted from Brown eye baker 
(The original recipe used fresh strawberries, but I added a little twist by roasting the strawberries and also adding roasted banana to it.)

1 quart of fresh strawberries
2 ripe bananas
1 cup granulated sugar, divided
2 cups heavy cream, divided
1 cup whole milk
Pinch of salt1 whole vanilla bean
6 egg yolks
2 teaspoons vanilla extract

Home grown, organic strawberries

1. Mix the strawberries with ¼ cup of the granulated sugar and spread them out on a medium cookie sheet, then place the 2 bananas (unpeeled) on the side of the sheet. Pre-heat the oven to 325F and roast the fruits for about 20-30 minutes. Remove the strawberry and use a potato masher to mash up the strawberries into chunky bits. Peel the roasted bananas and also mash them up then set aside.
2. To start the ice cream base, warm 1 cup of the cream, the milk, the remaining ¾ cup of granulated sugar and the salt in a medium saucepan set over medium-low heat until the cream mixture is warmed through but not boiled.

3. Pour the remaining 1 cup heavy cream in a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (or reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the remaining cream, then stir in the vanilla extract
5. Add the roasted strawberries and bananas to the cream mixture, stirring until fully combined. Set the bowl in an ice bath and cool to room temperature, stirring occasionally. Once cool, cover and place the mixture in the refrigerator for at least 8 hours (or overnight).
6. Once the mixture is sufficiently chilled, add the mixture into the frozen ice cream bowl and churn the ice cream accordingly to your ice cream maker’s instructions for about 20-30 minutes. Remove, transfer the ice cream in an airtight container and freeze for several hours until the ice cream consistency is achieved.


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