BISCUITS & CREAM
Roasted Strawberry Gelato
1 1/4 Cups heavy Cream
1 1/2 Cups whole Milk
1/2 Package (16 ounces) strawberries
1 1/3 Cups sugar
3 Tablespoons balsamic vinegar
1/4 Cup buttermilk
4 egg yolks
Prepare the Strawberries
Preheat Oven to 375 degrees F. Wash, Core, and Slice the Strawberries. Combine with 2/3 cup sugar in an 8” glass or ceramic baking dish, stirring to mix well. Roast for 8-10 minutes until berries are soft and fragrant. Let cool slightly. Puree in a food processor with Aged Balsamic Vinegar until pureed with little pieces of berry still showing. Measure 1 cup of the berry mixture; refrigerate the rest for another use.
Make the Ice Cream Base
In a medium saucepan, simmer cream, milk, and remaining sugar until sugar completely dissolves, about 5 minutes. Remove saucepan from heat.
In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Return saucepan to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon.
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Add buttermilk and blend in a blender until smooth.
Cover and chill at least 4 hours or overnight.
Combine buttermilk ice cream base with ½ cup of Roasted Strawberry puree.
Churn in an ice cream machine according to manufacturer’s instructions. When the ice cream is frozen to a soft-serve consistency, add the rest of the strawberry puree. Allow the ice cream machine to continue until the ice cream has reached the proper consistency based on manufacturer’s instructions.
Remove ice cream from ice cream machine, cover tightly, and place in the coldest part of your freezer until it is firm (at least 8 hours).
Cereal Milk Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cups cereal
Stir heavy cream, whole milk, sugar, salt and vanilla together in a large bowl until sugar is dissolved. Add cereal, cover, and allow to steep overnight.
Just before churning, use a strainer to remove the cereal, pressing down on the strained cereal to drain as much of the cream mixture back into the bowl as possible. Discard strained cereal.
Pour ice cream batter into ice cream maker canister, and churn according to directions. I have had this ice cream maker for several years and love it!
Scoop into a container, cover, and freeze until firm.
No-Churn Ice Cream
One 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract or vanilla bean paste
Pinch fine salt
2 cups heavy cream, cold
Cookies and Cream: 12 chocolate sandwich cookies, crushed
Crunchy Cereal: 1 1/2 cups cinnamon crunch cereal, crushed
Cookies and Lemon: 1/2 cup jarred lemon curd and 1 cup shortbread cookies, crushed
Special equipment: a 9-by-5- by-3-inch metal loaf pan, chilled
For the ice cream: Whisk together the condensed milk,
vanilla and salt in a large bowl; set aside.
Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the
lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more.
2 cups self rising or all purpose flour, plus more for dusting
10 tbsps unsalted cold, FROZEN butter
1 tbsp baking powder
1 tsp salt
2 tsps sugar
1/2 cup half & half
1/2 cup buttermilk
Melted butter for brushing (optional)
A mixing bowl
Pastry brush or spoon
Food processor, grater, pastry cutter or knife
Cookie tray lined with parchment or cast iron skillet
A hot oven that will hit 450🔥
* Tastic Spice is available HERE
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