Description
Roasted Strawberry Shortcake Ice Cream delivers summer’s sweetest flavor combo straight to your dessert dreams. Creamy, tangy, and packed with shortbread crumble, this frozen treat turns simple ingredients into pure deliciousness.
Ingredients
Scale
Fruits:
- 2 cups fresh strawberries
Supporting Dairy:
- 2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
Base Ingredients:
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 cup shortbread cookies
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Arrange your oven rack at the center position and heat to 375°F. Cover a baking sheet with parchment paper.
- Combine fresh strawberries with olive oil and brown sugar in a mixing bowl, ensuring each berry gets coated evenly.
- Distribute strawberries across the prepared baking sheet, creating a single layer with no overlapping.
- Roast strawberries for exactly 20-25 minutes until they transform into soft, caramelized gems.
- Remove the baking sheet and allow strawberries to cool completely at room temperature.
- Select a medium bowl and whisk egg yolks until they become pale and silky smooth.
- Pour cream, milk, and granulated sugar into a saucepan, heating until tiny bubbles form around the edges.
- Gradually stream the hot cream mixture into egg yolks, whisking continuously to prevent curdling.
- Transfer the tempered mixture back to the saucepan, cooking over medium heat while stirring consistently.
- Continue cooking for 5-7 minutes until the custard thickens enough to coat the back of a spoon.
- Pull the pan from heat and incorporate vanilla extract thoroughly.
- Strain the custard through a fine-mesh sieve into a clean bowl, eliminating any potential lumps.
- Refrigerate the custard for a minimum of 2 hours to ensure complete chilling.
- Crush 1 cup of shortbread cookies into small, irregular pieces using a rolling pin or food processor.
- Melt 2 tablespoons unsalted butter in a skillet and toast cookie crumbs until they achieve a golden brown color.
- Churn the chilled custard in your ice cream maker following the manufacturer’s precise instructions.
- Gently fold roasted strawberries and toasted cookie crumbs into the freshly churned ice cream.
- Transfer the mixture to a freezer-safe container and freeze for 4 hours to achieve perfect scooping consistency.
Notes
- Roast strawberries until edges are slightly caramelized but not burnt, watching carefully during the last 5 minutes to prevent overcooking.
- Strain the custard thoroughly to ensure a smooth, silky ice cream texture without any lumps or bits of cooked egg.
- Toasting shortbread cookie crumbs adds a deeper, nuttier flavor that complements the sweet roasted strawberries perfectly.
- Freeze the ice cream in a shallow container for easier scooping and faster freezing, which helps maintain a creamier consistency.
- Prep Time: 20 minutes
- Cook Time: 30-37 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 482 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 145 mg