As part of HuffPost's “Reclaim ” project, HuffPost Taste will focus the entire month of July on simple ways you can reduce food waste in your own home.
You probably know the problem well. You bring home a pint of strawberries from the farmers market, fragrant and gleaming in their ruby red glory, only to let them sit a little too long on the counter (or worse yet, in the refrigerator). They start to sadden, softly acquiring a gray pallor.
Whatever you do, don't throw them out.
Unless they've gone moldy, they can still be saved. All they need is a little roast in the oven and they'll be good as new, especially if you toss them into a creamy ice cream recipe like the one below from our friends at Sweet Paul . Roasting strawberries enhances their flavor by caramelizing their sugars, but it also softens them, which hides the fact that they're overripe.
Here's how to make a deliciously refreshing ice cream recipe that doesn't require an ice cream churn. This will become your new summer favorite.
ROASTED STRAWBERRY ICE CREAM
Recipe courtesy of Sweet Paul /Photo by China Squirrel/Sweet Paul Magazine
Serves 6-8
- 1 1/2 pounds strawberries, hulls removed, halved (you can save the tops to make this )
- 1/4 cup superfine sugar
- 3/4 cup canned sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 10 fluid oz heavy cream
- 2 tablespoons confectioners' sugar, sifted
- Ice cream cones, for serving
- Preheat oven to 350º F.
- Line a baking pan with parchment paper.
- Combine strawberries and superfine sugar in a bowl.
- Arrange in a single layer in prepared baking pan.
- Bake for 25 minutes or until soft and syrupy.
- Remove from oven, let stand 10 minutes, then transfer to a bowl and refrigerate until cold.
- Place cooled strawberries into a food processor and process until smooth.
- Add condensed milk and vanilla extract and process until well combined.
- Transfer to a large mixing bowl.
- Place cream in a separate mixing bowl and add confectioners' sugar.
- Using an electric mixer, beat until soft peaks form and cream is thick.
- Fold cream into strawberry mix.
- Pour into a deep 6-cup metal loaf tin, cover with aluminum foil, and freeze overnight.
- Just before serving, remove ice cream from freezer and place in refrigerator for 10 to 15 minutes or until ice cream softens slightly.
- Serve scooped into cones. Eat ice cream within 7 days of making.
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