Of course, when it came down to it, I couldn't for the life of me remember where I'd seen the piece on roasting strawberries, so I just had a go. As strawberries aren't that tart and this is usually quite a sweet ice-cream, I added a little cider vinegar to the roasting strawberries and reduced the amount of condensed milk used. I also thought I'd try a slightly different and simpler method of making the ice-cream and I'm glad to report, it worked very well.
What Kate Baked for this month's Tea Time Treats where the theme is Ice-creams, Jellies and Chilled Desserts. This event is alternately hosted by Karen at Lavender and Lovage.
A firm and creamy ice cream with an intense strawberry flavour. No churn, so no need for an ice cream maker.
- 300g Strawberries
- 100g White chocolate (Green & Blacks)
- 100g Condensed milk
- 600 ml Double cream
- 1 tbsp Cider vinegar
1. Wash, hull and halve the strawberries. Place in a roasting dish with the cider vinegar and roast at 150°C in the middle of the oven for about 35 minutes. Allow to cool then blitz with a stick blender.2. Melt the white chocolate in a bowl placed over a pan of hot water.3. Stir in the condensed milk.4. Whip the double cream until soft peaks form. Be careful not to over whip it or it will turn into butter. Add the chocolate and condensed milk and lightly whip again.5. Stir in the strawberry puree. Pour into a 1 litre freezer proof container and freeze for a few hours. Remove from the freezer 15 minutes before serving.
DetailsYield: 1 litre