Roasted Strawberry Ice Cream~手工香烤草莓冰淇淋

It’s been a while since I’ve posted about ice cream!  I thought I would get back into the swing of things with a classic flavor.

You may have read, after a visit to Drip Cafe, I was inspired to create my own version of strawberry ice cream.  Luckily, strawberry season in Taiwan isn’t quite over yet, so I was able to pick up a box of organic strawberries at Fresh One.

天氣最近開始暖和了 讓我又開始想做冰淇淋了! 最近在外面常常看到草莓口味的甜點~想跟上潮流 (跟季節)自己來嚐試做草莓冰淇淋。  我剛好去逛 Fresh One 超市 看到有有機的大湖草莓 就買了一盒。(雖然有一點貴 可是換算一下 還是比一罐 Haagen Daaz  冰淇淋 或是一碗 Coldstone店裡吃 的冰淇淋便宜)

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On a side note, Fresh One  is rapidly becoming one of my favorite groceries stores in Taipei.  (I should definitely do a blog post about it!)I shop there with a fervor I used to reserve just for  books and washi tape. I love all the aisles of locally grown produce, and discovering different kinds of flours, noodles, dairy products to use in my recipes.

最近發覺我每次都很期待有機會去 Fresh One  買菜。 Fresh One 讓我想起以前在美國的 Whole Foods 跟 Trader Joes. 價錢是比一般大賣場貴一些, 可是菜的品質是很好的,選擇也蠻多的。 而且還有很多我沒有看過的在地食材。 所以每次去的時候 都好像在尋寶。 我找時間也寫一個 Fresh One 的 blog  post , 跟你們分享我在那裡會買什麼。

I used Jeni’s Splendid Ice Cream’s roasted strawberry technique, which you can see here:

我的冰淇淋偶像 Jeni Britton Bauer 建議草莓要先烤一下, 把多餘的水分避出來。 這樣冰淇淋比較不會有冰削。她的網站有處理草莓的過程~Video 是在頁面的右邊)

http://www.jenis.com/roasted-strawberry-buttermilk-pint/

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According to Jeni’s recipe, roasting the strawberries serves two main purposes;  it evaporates some of the water and concentrates the flavor of the berries.  After roasting the strawberries, puree and add a little lemon juice.  (I didn’t have that many strawberries, but this amount was enough to make two batches of ice cream).

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A note about the cream~ in most of my previous ice creams, I used cream from either President or Anchor (both imported from either France or New Zealand) However in this recipe, I used cream from Four Ways Dairy, which is a new ingredient in my kitchen.  As previously mentioned, this cream is produced locally, on a working ranch near Miaoli.

The cream came in a small bottle, and I found it to be a little tricky to get out of the bottle.

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At first, I tried a firm shake, nothing. Most of the spoons I have are too big to fit through the small opening.  Finally, I loosened the top layer of the cream with a chopstick, and the rest soon followed.

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Four Ways dairy’s cream has a thick and smooth texture.  The taste is light, and doesn’t have an extremely strong “dairy”flavor.

這次我用的鮮奶油是 四方鮮乳的! 我平常也是非常喜歡他們家的其他產品 (yogurt, 牛奶, 等等) 所以看他們有出鮮奶油, 我真的是非常的開心。 以前都是用法國或是紐西蘭進口的, 可是還是想用在地食材! 這個鮮奶油的包裝讓我有點小小的困擾, 因為不太好到出來。 瓶子用力搖了幾下 還是倒不出來。 而且瓶子的口太小了, 所以撲通湯匙也放不進去。 後來是用筷子把這個濃郁的鮮奶油請出來的! 我也頗不期待的嘗了幾口~ 新鮮的鮮奶油跟 UHT 的鮮奶油味道真的不一樣。味道香甜,奶香味淡淡, 清爽的。

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Jeni’s roasted strawberry ice cream is made with buttermilk, but since I didn’t have buttermilk handy, I just interspersed the roasted strawberries into her basic ice cream base.  I also used Four Ways Diary’s milk here, instead of the milk found in my local convenience store.

(Both recipes for the roasted strawberries and the basic ice cream base can be found towards the end of this post)

這次的冰淇淋是用 Jeni 的 basic 食譜。 這個食譜真的是萬用的!步驟熟悉以後 我就很隨性的加自己喜歡的口味。 上季有嚐試 海鹽焦糖,百香果, lemon,等等的口味。最近我還想試一試 椰子口味! 在夏季,平常也會製作基本款的香草跟巧克力口味放在 freezer 裡。

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The ice cream is actually the palest of pinks, not the bubble gum pink usually found in store bought ice cream.

After about 30 minutes in my ice cream maker, I let it freeze for about 5 to 6 hours, and by then it was a perfectly scoop-able consistency.

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後來發覺手工草莓冰淇淋的顏色是淡淡的粉紅~不是平常看到的鮮艷的粉紅。這次做的草莓冰淇淋flavor 有很多層次~淡淡的奶香,還有酸甜的草莓, 跟很清爽, 一個 whisper 的 檸檬香。

Roasted Strawberry Ice Cream

The taste is pretty phenomenal~ the fresh, rich cream is complemented by the sweet, tart strawberries and hint of lemon.

Enjoy!

Stop by for more ice cream posts in the upcoming weeks! More and more exciting fruits are starting appear at the fruit stands and I will be incorporating them into ice cream soon!

 

Roasted Strawberries Method:

1 pint strawberries, hulled and sliced 1/2 inch thick
1/3 cup sugar
3 tablespoons fresh lemon juice

Preheat the oven to 375°F. Combine the strawberries with the sugar in an 8-inch square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly.
Puree the berries in a food processor with the lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.

Jeni’s basic ice cream base:

Makes 1 quart (2 pints)

2 cups whole milk
4 teaspoons cornstarch
1& 1/2 ounce cream cheese softened/room temperature
1/8 teaspoon fine sea salt
1&1/4 cup heavy cream
2/3 cups sugar
2 tablespoons light corn syrup*

*I currently omit the corn syrup from all my ice cream, and I haven’t found any noticeable difference in texture or flavor*

PLEASE NOTE: 24 HOURS BEFORE YOU WANT TO MAKE THE ICE CREAM, WASH THE CANISTER, DRY IT WELL, AND PLACE IT IN THE COLDEST PART OF THE FREEZER. DO NOT REMOVE IT UNTIL YOU ARE READY TO POUR THE CHILLED CREAM INTO IT.

PREP 3 BOWLS In a small bowl, mix about 2 tablespoons of the milk with the cornstarch to make a smooth slurry. In a medium bowl, add the salt and room-temperature cream cheese and whip all the bumps out. In a large bowl, make an ice bath (heavy on the ice) and set aside.

COOK Pour the cream, sugar, corn syrup, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for precisely 4 minutes and boil for exactly 4 minutes—the timing is critical. Remove from the heat and gradually whisk in the cornstarch slurry. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.

CHILL Gradually whisk the hot milk mixture into the cream cheese until smooth. Do this a little bit at a time so that you can whip out any lumps of cream cheese. Pour the mixture into a 1-gallon Ziploc freezer bag, seal, and submerge the bag in the ice bath. Let stand, adding more ice as necessary, until very cold, about 30 minutes.

FREEZE Cut the corner off the bag, pour the chilled base into the frozen canister of your ice cream machine, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

HOW TO TELL WHEN YOUR ICE CREAM IS DONE The ice cream is finished at the exact moment when the machine isn’t freezing the ice cream anymore; the ice cream will begin to pull away from the sides (about 25 minutes). If you stop too soon, there will be a thin layer of really dense ice cream on the sides of the canister.

SERVE When you remove the ice cream from the freezer, let it sit and relax for 5 to 10 minutes before you scoop and serve it—it doesn’t need to melt, but it does need to thaw slightly. Ideally, serve and eat it while it’s quite firm but pliable and you are able to easily roll it into a ball. Once you’ve scooped it, return any remaining ice cream to the freezer. If the ice cream has melted too much at room temperature, refreezing it will result in an ice cream that is too icy.

(Both recipes are from Jeni’s Splendid Ice Creams at Home and from Food 52)

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3 comments

  1. Pingback: Field Trip: Drip Cafe ~Cronut 真的 “莓” 那麼簡單! « Ciao desserts! 「 焦點心 」

  2. Pingback: Ingredient Discovery: Fresh Cream from Four Ways Dairy~ 新發現!四方鮮奶油 « Ciao desserts! 「 焦點心 」

  3. Pingback: Field Trip: Les Bébés Cafe and Bar ~ Celebrating 生活的點點滴滴 « Ciao desserts! 「 焦點心 」


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