Wednesday, 4 June 2008

Roasted Strawberry, Balsamic Vinegar & Ricotta Ice Cream

3 cups of fresh strawberries, hulled
  and cut in half or thirds
1/2 cup brown sugar
2 tbsp balsamic vinegar
1 cup coconut milk
1/2 can (about 7 oz) sweetened
   condensed milk
2 cups heavy cream
1 tsp vanilla
1/2 cup ricotta cheese
1/2 cup of thawed whipped topping
   or from a pressurized can

  • Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
  • In large bowl, toss together the strawberries, brown sugar, and balsamic vinegar. Spread evenly over the prepared baking sheet.
  • Roast for 15-20 minutes, stirring halfway through.
  • Allow to cool completely.
  • Once the strawberries have cooled, beat together the coconut milk, sweetened condensed milk, heavy cream, vanilla, and ricotta in a large bowl until nice and creamy - about 3-4 minutes. 
  • Fold in the 1/2 cup of of thawed whipped topping or 1/2 cup pressurized whipped cream. 
  • Then blend in half of the roasted strawberries together with juices left over from the baking.
  • Transfer to a freezer safe container and freeze for 2 hours, stirring with a rubber or silicone spatula once each hour. 
  • After 2 hours of freezing time, fold in the remaining roasted strawberries. 
  • Freeze overnight.

Note:  Homemade ice cream freezes much harder than store bought so allow the ice cream to sit out at room temperature for at least 15 minutes before serving.