This is the most amazing strawberry ice cream I’ve ever experienced. The original recipe states that “the key to French-style ice cream is making a base so good you could eat it without freezing it.” The base was incredibly creamy and rich. The roasted strawberries had concentrated flavor and a perfectly tender texture. Wow.
This recipe was adapted from Food and Wine, contributed by Fany Gerson. I loved that the vanilla bean steeped in the cream for an hour before being removed. My finished ice cream had a bit of a custard swirl because I didn’t fully mix the roasted berries into the custard before churning- still delicious but I would correct this next time.
To celebrate my birthday, my daughter made pizzelle bowls for serving the ice cream. It was a very special celebratory dessert and perfect way to use our freshly picked strawberries this season.
Yield: Serves 8
For the Roasted Strawberries:
1 pound fresh strawberries, stemmed and halved if small or quartered if large (about 3 1/2 cups)
2 T granulated sugar
2 T light corn syrup or golden syrup
1/8 tsp kosher salt
For the Vanilla Ice Cream Base:
2 cups heavy cream
1 cup whole milk
1 vanilla bean pod
6 large egg yolks
5 T (1/3 cup) granulated sugar
1/4 tsp kosher salt
To Make the Roasted Strawberries:
Preheat oven to 300°F, preferably on convection roast.
Toss together strawberries, sugar, corn syrup, and salt in a 13×9-inch baking dish. (I used a glass pyrex baking dish.)
Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes.
Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture.
Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.
To Make the Vanilla Ice Cream Base & To Finish:
Stir together cream and milk in a medium saucepan.
Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
Remove from heat. Cover and let steep 45 minutes to 1 hour.
Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
Stir together strawberry mixture and ice cream base in a bowl.
Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
Transfer to a shallow container, such as a glass loaf pan, cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
Store in an airtight container in freezer up to 3 weeks.
I planned to make this Swedish dish after spending the afternoon at IKEA. 🙂 I knew that we could buy the lingonberry preserves for the topping during our shopping spree too.
This recipe was adapted from The New York Times, contributed by Sam Sifton. I used a combination of ground pork and ground turkey instead of ground beef. Next time I would double the sauce- loved it. Sifton recommended serving it with boiled potatoes. We ate it with mashed new potatoes (my husband’s request) and roasted asparagus. It was such wonderful comfort food. Great.
Yield: 6 servings
For the Meatloaf:
2 tablespoons unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons molasses or golden syrup
coarse salt and freshly ground pepper, to taste
1 pound ground turkey
1/2 pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
⅓ cup chicken, turkey, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)
For the Sauce:
⅓ cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
dash of Worcestershire sauce, or to taste
Shred the cabbage in a food processor.
Heat oven to 350, preferably on convection.
Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream, breadcrumbs, salt and pepper. Mix again to combine.
When the cabbage is done, add about a third of it to the meat mixture, and mix to combine.
Grease an 8-inch-square or 8 x 10-inch baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly.
Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a parchment-lined baking sheet, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges.
Allow it to sit for 10 minutes or so before serving.
While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.
Wow. These super moist cookie-cake squares were good. They are snickerdoodle meets creme brûlée meets coffee cake (maybe even (our favorite) King Cake!?!). Deb Perelman of Smitten Kitchen has shown me- once again- why she is an amazing food blogger… This is her own description of this dessert:
“The base is slightly more cake than cookie, the topping is a cross between toasted marshmallow and cinnamon toast, and if you just read that and haven’t shut this book to make this happen in your kitchen immediately, I’ve failed.”
She didn’t fail to encourage me to make them- and we were very pleased with the results. 🙂 This recipe is from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman. I used coarse salt instead of table salt. Traditionally cream of tartar is used, but 2 teaspoons of baking powder could be substituted for both the cream of tartar and the baking soda. I used the traditional corn syrup but Perelman noted that honey or golden syrup would work equally well. Great!!
For the Soft Cookie Base:
8 T (115 g, 1 stick) unsalted butter, at room temperature, plus more for the pan
1 1/2 cups (188 g) all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp coarse salt
3/4 cup (150 g) granulated sugar
1 large egg
1/4 cup (60 ml) milk (I used 1 percent)
For the Gooey Layer:
1/4 cup (60 ml) light corn syrup, golden syrup, or honey
1/4 cup (60 ml) milk, half & half, or heavy cream
1 T vanilla extract
12 T (170 g, or 1 1/2 sticks) unsalted butter, at room temperature
1 cup plus 2 T (225 g) granulated sugar
1/4 tsp coarse salt
1 large egg
1 1/4 cups (155 g) all-purpose flour
For the Topping:
2 T (25 g) granulated sugar
1 1/2 tsp ground cinnamon
Preheat the oven to 350 degrees. (I used the convection setting.)
Line the bottom of a 9×13-inch cake pan with at least 2-inch sides with parchment paper and either butter the paper and sides of the pan or coat them with non-stick spray.
Prepare the Soft Cookie Base: Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl.
In the bowl of an electric mixer, beat the 8 T butter with sugar until light and fluffy, about 3 minutes.
Add the egg and the milk, and beat until combined, scraping down the bowl and then beating for 10 seconds more.
Beat in the dry ingredients until just combined.
Dollop cookie base over the bottom of the prepared pan and spread it into an even layer with a butter knife or offset spatula. Set pan aside.
Prepare the Gooey Layer: Whisk liquid sweetener, milk, and vanilla together in a small bowl and set aside.
In the bowl of an electric mixer, cream the butter, sugar, and salt until light and fluffy, about 3 minutes.
Beat in the egg, scrape down sides of the bowl, and mix 10 seconds more.
Add 1/3 of the flour and mix, then 1/2 of the vanilla mixture and mix. Repeat again, twice, until all of the flour has been mixed until just combined.
Dollop over the cookie base and spread carefully with an offset spatula or butter knife.
Make the Topping: Mix the sugar and cinnamon in a tiny dish and sprinkle it over the entire gooey layer. It will be thick but will come out of the oven almost like a creme brûlée lid, i.e. awesomely.
To Bake & Serve: Bake for 25 to 30 minutes until the cookies have bronzed on top. The gooey layer will rise and fall in the oven but will still be a bit liquidy under the cinnamon crust when the squares are done.
Let cool completely on a rack, then cut into 1-inch squares.
Note: The squares keep at room temperature in an airtight container for at least a week.