Sprouted Kitchen, by Sara Forte, is a fabulous blog to follow simply because it brings two of my favorite things together: beautiful photos and delicious food. Sara’s husband, Hugh Forte, is an amazing photographer. They are currently working on a cookbook that is due this fall.
Today, I thought it would be great to share this gorgeous recipe: Roasted Strawberry Coconut Milk Ice Cream.
Adapted from Hungry Girl Por Vida
Few notes. First off, be sure to use full fat coconut milk, the light stuff will turn out too icey. 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 goat’s cheese. In fact, that combination is maybe a reason to make more than you’ll need anyway.
2 pints strawberries, hulled and quartered
2 tsp. natural cane sugar
2 egg yolks
1/3 cup natural cane sugar
3 Tbsp. maple sugar (or just more natural cane sugar if that’s what you have)
1 13.5 oz. can coconut milk
1/4 tsp. vanilla extract
2 oz. dark chocolate, optional
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.
Images via Sprouted Kitchen.