Roasted Strawberry, Dark Chocolate, & Pistachio Ice Cream

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I don’t know about where you live, but here in Southern California we’ve been having the craziest heat wave ever. I mean like, ever. Record breaking temps well over 100 in some areas leave me craving one thing and one thing only. Ice cream. No brainer.

When I was little, talking maybe 3 or 4, I used to to with my mom to get her nails done, those dumb little acrylic things or whatever. Glad she’s moved on from that! But anyways, after she was done with her appointment, we would head on over to the italian cafe next door and treat ourselves to the most amazing spumoni ice cream in the world. And the fact that I was that little and can still remember how it tastes is saying a lot. It was seriously the best. This roasted strawberry, dark chocolate and pistachio ice cream is inspired by that little hole in the wall italian cafe that I will remember forever.

Spumoni ice cream is traditionally cherry, chocolate, and pistachio ice cream served in a variety of ways, but I thought I’d switch it up a little and use some roasted strawberries instead of cherries, dark chocolate drizzle in place of the actual chocolate ice cream, and chopped pistachios.

This ice cream starts with a very traditional custard base and gets mixed in with the roasted strawberries right before we pour it all in the ice cream maker. When it’s almost done churning, we drizzle in melted dark chocolate that’ll firm right up upon touching the cold ice cream, and finally, top it off with chopped pistachios. Total. Dream.

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*Note: if you’re not a pistachio fan, sub toasted almonds! Super tasty combo as well.

Roasted Strawberry, Dark Chocolate, & Pistachio Ice Cream

for the roasted strawberries:

3 cups roughly chopped, hulled strawberries

1/4 cup sugar

Preheat oven to 350. Toss the berries with the sugar and spread out evenly on a parchment lined baking sheet. Bake for about 20-25 minutes or until soft and the juices have been released. Transfer to a heat proof container and let cool. Refrigerate while preparing your ice cream base.

 

for the ice cream base:

2 cups heavy cream

1 cup whole milk

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

6 egg yolks

chopped pistachios

2/3 cup dark chocolate chips

1 1/2 teaspoons coconut oil (can substitute shortening)

In a large sauce pan, combine heavy cream, whole milk, sugar, vanilla and salt. Bring to a light simmer over medium heat, whisking frequently. In the meantime, crack the egg yolks into a large, heatproof bowl. Once milk mixture has simmered, start adding it to the egg yolks, 1 ladle at a time, whisking in between each addition. This will prevent us from ending up with scrambled eggs! Once about half of the milk mixture is incorporated, feel free to just pour the rest in, the eggs will be tempered at this point and will not scramble. Continue whisking until fully combined.

Return the milk/egg mixture back to the sauce pan. Cook over medium heat for about 5 minutes, or until thickened and creamy. You need to whisk this constantly so that lumps do not form. You can test if it’s ready by stirring with a wooden spoon. If the mixture coats the back of the wooden spoon, it’s ready. Strain custard base through a fine mesh sieve and transfer back to the heat proof bowl. Cover with plastic wrap, making sure the plastic wrap is touching the surface of the custard so that a “skin” does not form. Place in fridge for about 4 hours or up until over night. It has to be completely chilled, no shortcuts!

Once custard base is completely cooled, mix in the roasted strawberries and pour into ice cream maker, according to manufacturers instructions.

To make the chocolate drizzle, simply place dark chocolate chips and coconut oil in a microwave safe bowl. Melt in 30 second intervals, stirring in between until completely melted. Using a fork, drizzle chocolate mixture into the ice cream when it’s almost done churning. You should see it start to harden right away, creating chocolate ribbons throughout. Once done, transfer your ice cream to an airtight container and freeze 2-3 hours before serving, unless you want it more like a soft serve consistency. Sprinkle on pistachios before serving. This ice cream is excellent by itself, or try it in a chocolate dipped coconut cone by dipping the cones in the same chocolate/coconut oil mixture and sprinkling on toasted coconut. Enjoy, and stay cool!

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