Roasted Strawberry Coconut Milk Ice Cream
First off, be sure to use full fat coconut milk, the light stuff will turn out too icy. I halved most of my strawberries, but after a few spoonfuls of the ice cream, I wish I had either quartered them, or mashed them up a bit with a fork before I added them to the machine. The chunks were a bit large and disrupted my pure ice cream enjoyment with big frozen cubes of fruit. If you end up with more strawberries than you use in the ice cream, they are delicious on a piece of toasted bread over a hearty swipe of fresh goats cheese. In fact, that combination is maybe a reason to make more than youll need anyway.
First off, be sure to use full fat coconut milk, the light stuff will turn out too icy. I halved most of my strawberries, but after a few spoonfuls of the ice cream, I wish I had either quartered them, or mashed them up a bit with a fork before I added them to the machine. The chunks were a bit large and disrupted my pure ice cream enjoyment with big frozen cubes of fruit. If you end up with more strawberries than you use in the ice cream, they are delicious on a piece of toasted bread over a hearty swipe of fresh goats cheese. In fact, that combination is maybe a reason to make more than youll need anyway.
- Carbohydrate 7.61160311152849 g
- Cholesterol 419.56 mg
- Fat 9.27267874947377 g
- Fiber 1.6599999964918 g
- Protein 5.94857874882475 g
- Saturated Fat 3.25980312497369 g
- Serving Size 1 1 Serving (117g)
- Sodium 17.1618124982459 mg
- Sugar 5.9516031150367 g
- Trans Fat 0.428237249847393 g
- Calories 135 calories
Step-by-step
- Preheat the oven to 300'.
- Line a rimmed baking sheet with parchment. Pile the berries in the middle, sprinkle with the 2 tsp. of cane sugar, pinch of sea salt and toss gently to coat. Spread in an even layer and bake on the middle rack for 25 minutes. Turn off the heat but leave the berries in there to cool slowly. They need to be completely cool before adding to the ice cream machine. This step can be done in advance.
- Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.
- Add the coconut custard to your ice cream maker and churn according to instructions. Meanwhile, if using, melt the chocolate in a double boiler (glass bowl over simmering water). At about 75% finished, add in a cup of the cooled, roasted strawberries and let it continue. In the last minute, slowly drizzle in the (not super hot) chocolate if you wants some chocolate chards or chunks in the ice cream.
- Transfer to a container and freeze until firm.
Using full-fat coconut milk is non-negotiable here because canned varieties with lower fat percentages lack the necessary solids to prevent severe ice crystal formation during churning. When roasting the fruit, set the oven precisely to 300 degrees Fahrenheit and allow the strawberries to cool completely inside the turned-off oven so moisture evaporates without scorching the natural sugars. If maple sugar is unavailable, standard cane sugar substitutes at a direct one-to-one volumetric ratio without altering the final custard structure. Whisking the egg yolks and sugars over simmering water requires constant movement to prevent the proteins from seizing into scrambled bits before the coconut milk dilutes the thermal shock. Passing the warm custard through a fine metal mesh strainer captures any stray cooked egg fragments that escape initial whisking. Chilling the strained base thoroughly in the refrigerator prior to machine loading prevents the churning canister from warming up prematurely, which yields a denser and smoother frozen final product. Drizzling melted dark chocolate directly into the spinning machine during the final sixty seconds creates thin shards rather than hard, unyielding blocks that break spoons. Leftover roasted berries tolerate refrigeration for up to five days stored in an airtight glass container, or they can be spread over fresh goat cheese on toasted bread for a contrasting sweet and savory snack. Storing the finished ice cream in a shallow metal loaf pan rather than a deep plastic container accelerates the secondary freezing phase in standard home freezers.
