French-Style Roasted Strawberry-Vanilla Ice Cream

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:

1. Preheat oven to 300°F, preferably on convection roast.
2. Toss together strawberries, sugar, corn syrup, and salt in a 13×9-inch baking dish. (I used a glass pyrex baking dish.)
3. Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes. 
4. Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture.
5. 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:

1. Stir together cream and milk in a medium saucepan.
2. 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.
3. Remove from heat. Cover and let steep 45 minutes to 1 hour.
4. Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
5. Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
6. 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.)
7. 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.)
8. Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
9. 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.
10. 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.
11. Stir together strawberry mixture and ice cream base in a bowl.
12. Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
13. 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.)
14. Store in an airtight container in freezer up to 3 weeks.

Strawberry Doughnut Muffins

Before I share my fresh strawberry delights, I have to share these jewel-toned strawberry muffins that can be made year-round. I made them before picking our beloved Long Island strawberries. The crumb was very tender and tasty. I loved the subtle flavor from the coconut oil as well.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. Even though I didn’t have difficulty with the jam leaking, next time, I would put more batter in the base of each muffin before filling so that it would be more centrally located. I would also reserve the freeze dried strawberry-sugar coating solely for the muffin tops. The jam-filled portion and the strawberry-sugar coated portion were two separate (and delicious) elements in the finished muffin. Both of these modifications are noted in the recipe below. I may also use my homemade jam in the filling. 🙂

The original recipe notes that this special strawberry-sugar could also be used to coat snickerdoodles. Great idea.

Yield: 12 muffins

For the Muffin Batter & Filling:

• 5 T refined coconut oil, room temperature
• 4 T unsalted butter, room temperature
• 100 g (1/2 cup) granulated sugar
• 67 g (1/3 cup, 5 T) light brown sugar
• 2 large eggs
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt
• 1 tsp pure vanilla extract
• 281 g (2 1/4 cups) all-purpose flour
• 240 g (1 cup) sour cream
• 1/2 cup thick strawberry or other berry jam (such as Bonne Maman Intense or Crofter’s)

For the Strawberry-Sugar Coating:

• 6 T unsalted butter
• 1/2 cup freeze-dried strawberries
• 6 T granulated sugar
• pinch of kosher salt

1. Place a rack in middle of oven; preheat oven to 425°, preferably on convection.
2. Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
3. Using a stand mixer or an electric mixer, beat oil, butter, granulated sugar, and brown sugar on medium-low speed until smooth, about 2 minutes.
4. Scrape down sides of bowl and beat again just to incorporate.
5. Add eggs, increase speed to medium, and beat until incorporated, about 1 minute (mixture might look a little curdled at this point and that’s okay).
6. Add baking powder, baking soda, salt, and vanilla and beat until combined and creamy.
7. Add flour in 3 additions, alternating with sour cream in 2 additions, beating on low speed after each addition until just combined. When last batch of flour is nearly incorporated, mix in any remaining dry bits by hand.
8. Scoop scant 2 tablespoons of batter into each muffin cup. (I used a cookie scoop.)
9. Using a damp finger, flatten each into a mostly even layer with a slight dip in the center.
10. Add 2 scant teaspoons jam to each center. (I used a 1/2 tablespoon cookie scoop.)
11. Divide remaining batter evenly among cups (about 2 tablespoons each). Take care to seal in jam as much as possible.
12. Using a damp finger, gently flatten surface.
13. Bake muffins until golden brown, 15 minutes on convection or up to 17–19 minutes in a standard oven.
14. Transfer to a wire rack and let cool 10 minutes in pan.
15. While the muffins are cooling, melt butter in the microwave in a glass dish or in a small saucepan over medium heat; set aside.
16. Finely grind strawberries in spice mill or with mortar and pestle. Transfer strawberry powder to a small bowl and mix in sugar and a pinch of salt. Transfer a small portion to a shallow bowl.
17. Gently remove muffins from pan; place on wire rack and set inside a rimmed baking sheet.
18. Generously brush each muffin top with melted butter and roll in strawberry sugar to coat, working over bowl to catch any excess. Repeat with remaining muffins, adding more strawberry sugar to bowl as needed.

Do ahead: Muffins can be made 3 days ahead. Store loosely covered at room temperature.

Summer Fruit Buckle

This very special breakfast treat was more clafoutis or bread pudding-like than coffee cake-like. It was eggy, moist, and loaded with fruit. Practically any combination of summer fruit could be used. I used blueberries, strawberries, and a yellow nectarine. Great.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated whole wheat pastry flour. I also reduced the baking time for a convection oven. The original recipe notes that the sugar can be adjusted by one or two tablespoons, reduced or added, depending upon the sweetness and tartness of the fruit used.

Yield: one 9-inch cake

• 1/2 cup/114 grams (1 stick) butter, at room temperature, plus more for greasing pan
• 1/2 cup/100 grams granulated sugar, more for sprinkling
• 1/4 cup/55 grams light brown sugar
• 3 large eggs, at room temperature
• finely grated lemon zest from 1 large lemon
• 1 teaspoon/5 milliliters vanilla extract
• 1 1/4 cups/156 grams all-purpose flour (I used 100g all-purpose flour + 56g whole wheat pastry flour)
• 1/2 teaspoon fine sea salt
• 1/4 to 1/2 teaspoon grated nutmeg
• 1/4 teaspoon baking powder
• 4 1/2 cups summer berries and/or chopped fruit (a mix of blueberries, raspberries, blackberries or use any one kind)(peaches, nectarines, figs, or plums can also be incorporated)(I used 2 cups blueberries + 2 cups strawberries + 1 chopped yellow nectarine)
•  cinnamon, for dusting, optional
•  Confectioners’ sugar, for dusting

1. Heat oven to 375 degrees, preferably on convection.
2. Butter a 9-inch round cake pan. (or coat with cooking oil spray)
3. In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy.
4. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
5. In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine.
6. Add dry ingredients to egg mixture and mix until just combined.
7. Gently fold fruit into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar.
8. Bake for 30 to 40 minutes in a convection oven, or up to 50 minutes in a standard oven, or until top is golden and cake is cooked through.
9. Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners’ sugar.

Simple Strawberry Cocktails

After picking eight heaping quarts of beautiful strawberries, I had to try a couple of new strawberry cocktails. I must say that it is difficult to make a strawberry cocktail that I would prefer to my favorite Strawberry-Basil Martini and (close second) The Union Square Strawberry Cocktail. Thankfully, we had plenty of strawberries and beautiful evenings to be able to enjoy all of them! 🙂

Both of these cocktails are incredibly simple and quick to prepare. The first is a Strawberry Gin & Tonic- perfect because one of my favorite summer cocktails is a classic gin and tonic. The recipe is from hometoheather.com. The second is a Spicy Strawberry Margarita. My husband made it as a celebratory cocktail on my birthday. ❤ He garnished the rim of the glass with a mixture of coarse salt and chile powder. The recipe was adapted from vinepair.com, contributed by Natalie Migliarini. Tasty and refreshing.

Strawberry Gin & Tonic

Yield: 1 cocktail

• 1 shot gin
• 1 wedge lime
• tonic water, to fill
• 1 mashed strawberry
• lime wedge or slice, or strawberry, for garnish
• ice

1. Use a highball glass and fill about ¼ full with ice.
2. Pour the gin over the ice.
3. Add your mashed berry, squeeze the lime wedge and fill with tonic water.
4. Garnish with lime or strawberry and serve.

Spicy Strawberry Margarita:

Yield: 1 cocktail

• 1.5 ounces tequila
• 1 ounce of lime juice
• 1/2 serrano or jalapeño chile, seeded (if desired), chopped or sliced into rings
• 3 strawberries, chopped
• 1/2 ounce agave nectar
• salt and/or Tajín or chile powder, for the rim
• 1 cup ice

1. Rim a rocks glass with salt and/or Tajín or chile powder.
2. Chop peppers and strawberries and add all ingredients into shaker, shaking to chill and combine.
3. Pour chilled mixture, including the ice, into rocks glass.
4. Garnish with a fresh strawberry, if desired.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❤ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

• 8 ounces strawberries
• 3 tablespoons strawberry jam
• 2 teaspoons cornstarch
• 2 teaspoons pure vanilla extract

For the Cake:

• vegetable oil or cooking oil spray, for greasing the pan
• 1 cup whole wheat pastry flour
• 1 cup plus 2 T all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda, sifted
• scant 1/2 teaspoon coarse salt
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup sour cream
• 1 large egg
• 1 tablespoon pure vanilla extract

For the Crumb Topping:

• 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

1. In a blender, combine strawberries and jam. (I used a Vitamix.)
2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

1. Heat oven to 375 degrees, preferably on convection.
2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
2. Stir with a fork to mix. Sprinkle evenly over cake.
3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

Strawberry-Cornmeal-Olive Oil Snacking Cake

My family really embraces strawberry season. We can’t get enough freshly picked Long Island berries! 🙂 After making our essential Strawberry-Vanilla Bean Jam, I made this super moist, coarse-textured snack cake which incorporated my special jam.

I baked the cake a day in advance and served it for dessert with homemade Fresh Strawberry Gelato. Yes, it was over the top! We ate the leftovers for breakfast. In retrospect, although it is sweet enough to be a dessert, I think that I would serve it for breakfast, or as a special snack with tea or coffee, next time. It was a wonderful breakfast- such a treat.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I modified the baking time and used homemade jam. The jam sinks to the bottom of the cake and, with the granulated sugar coating, forms a crispy, caramelized crust. Yum.

Yield: One 13×9-inch sheet cake

• 8 to 10 oz strawberries, hulled, thinly sliced lengthwise
• 238 g (1 cup plus 3 T) granulated sugar, divided, plus more for pan
• 1 tsp Kosher salt, plus more
• 3/4 cup extra-virgin olive oil, plus more for pan (or use cooking spray for pan)
• 188 g (1 1/2 cups) all-purpose flour
• 60 g (1/2 cup) cornmeal, preferably finely ground
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 large eggs
• 2 large egg yolks
• 1/2 cup plus 2 T sour cream
• finely grated zest of 2 lemons
• 3 T freshly squeezed lemon juice
• 2 tsp pure vanilla extract
• 1/2 cup strawberry jam, stirred (original recipe recommends Bonne Maman Intense)

1. Preheat oven to 350°, preferably on convection.
2. Gently toss strawberries, 1 tablespoon of granulated sugar, and a pinch of coarse salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
3. Grease a 13×9-inch metal baking pan with oil or cooking spray. Line with parchment paper, leaving an overhang on 2 long sides.
4. Grease parchment with oil or cooking oil spray. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
5. Whisk flour, cornmeal, baking powder, baking soda, 200 g (1 cup) sugar, and 1 teaspoon coarse salt in a medium bowl.
6. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined.
7. Add dry ingredients to sour cream mixture and whisk gently to combine.
8. Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.
9. Scrape batter into prepared pan and spread evenly.
10. Stir the strawberry jam to make more fluid. Using a small spoon, dollop jam onto surface. (I made 36 small dollops over the surface of the cake.) Using a butter knife or small offset spatula, gently swirl jam into batter.
11. Arrange reserved strawberries on top of batter in even rows, touching at widest points. (You may have extra sliced berries; reserve for another use.) See note.
12. Sprinkle all over with remaining 2 tablespoons of granulated sugar.
13. Bake cake until risen and deeply bronzed with no damp spots in the middle, the sides begin to pull away from the pan, and a tester inserted into the center comes out clean, about 30 minutes in a convection oven or up to 40–45 minutes in a standard oven.

Note: Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter. (My design didn’t hold up very well during the baking process but no one seemed to mind.)

Do Ahead: Cake can be made 4 days ahead. Cover with foil or plastic wrap and store at room temperature.

Overnight Oatmeal-Buttermilk Pancakes

My husband absolutely loves the overnight buttermilk oat pancakes served at Main Road Biscuit Company on the North Fork of Long Island. We have tried a couple of versions to try to replicate them at home. Now I love them too! 🙂

This first version was adapted from Molly Wizenberg@Orangette.net, via Food52.com, contributed by Catherine Lamb. We used sea salt, butter instead of oil, and added vanilla extract as well as fresh strawberries and bananas. We ate them for breakfast on Mother’s Day as well as my husband’s birthday. Great.

Yield: Serves 4 to 6

• 2 cups old-fashioned rolled oats
• 2 cups buttermilk, shaken
• 1/2 cup whole wheat flour (I used white whole wheat flour)
• 2 tablespoons light brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup butter (1 stick), melted and cooled (can substitute coconut oil or any oil of choice)
• oil or non-stick spray for greasing the pan or griddle
• fresh bananas and fresh or frozen strawberries, diced, optional
• nuts or chocolate chips, optional
• pure maple syrup, yogurt, berries, or bananas, for serving

1. The night before, mix the oats and buttermilk together in a large bowl. Cover tightly with plastic wrap and refrigerate overnight.
2. If you’re feeling especially efficient, mix the dry ingredients in a smaller bowl and set aside on the counter. (a great plan!)
3. The next morning, take the oat mixture out of the fridge. If you haven’t already, mix the dry ingredients together with a whisk until incorporated.
4. Add the eggs, vanilla, and butter (or oil) to the oat mixture, stir together, then add the dry ingredients. Mix until fully incorporated, but be careful not to overmix. Batter will be very thick.
5. Grease a griddle or large pan with and set it over medium-high heat. When you flick water at the skillet and it sizzles, it’s ready.
6. Ladle the batter onto the hot pan (I used a 1/3 cup measure, but feel free to adjust if you want larger or smaller pancakes). If desired, sprinkle on sliced bananas, berries (fresh or frozen), nuts, or chocolate chips. (I mixed both diced bananas and strawberries into the batter prior to placing on the griddle.)
7. When the top of the batter bubbles, the edges begin to set, and the bottom is bronzed, flip pancakes. They’re done when the underside is done and they don’t squish when pressed lightly with your finger. 
8. Serve with maple syrup or a dollop of yogurt and additional berries and/or banana slices, as desired. 

This second version was also wonderful. It is Swedish in origin. The original recipe suggests serving them with lingonberry jam instead of maple syrup.

The recipe was adapted from the former Tres Joli Bakery Café in Oakton, Virginia, via Bon Appétit and epicurious.com. I added frozen blueberries to the batter and served them drizzled with maple syrup.

Yield: Serves 4 to 6

• 2 cups old-fashioned oats or quick-cooking oats
• 1/2 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 2 1/2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• cooking oil spray or melted butter, for skillet or griddle
• pure maple syrup or lingonberry preserves, for serving
• fresh or frozen blueberries, optional
• whipped cream, for serving, optional

1. Combine the oats, flour, sugar, baking soda, baking powder and salt in a large bowl.
2. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl.
3. Add to dry ingredients; whisk until blended but some small lumps still remain.
4. Cover with plastic wrap and let batter stand to thicken, about 2 hours at room temperature or overnight in the refrigerator.
5. Preheat oven to 250°F. (or set a warming drawer to medium)
6. Heat heavy large skillet or griddle over medium heat. Brush skillet with melted butter or coat with cooking oil spray.
7. Fold fresh or frozen blueberries into the prepared batter, if desired. (I added 1 cup of frozen blueberries.)
8. Working in batches, ladle batter by 1/4 to 1/3 cupfuls onto the pan. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes.
9. Transfer cooked pancakes to a baking sheet or serving platter. Keep warm in oven or warming drawer.
10. Repeat with remaining batter, brushing skillet with more butter or cooking spray, as necessary.
11. Serve with lingonberry preserves or syrup, topped with fresh blueberries and/or whipped cream, as desired.