Archive | June, 2012

Roasted Strawberry and Rhubarb Ice Cream

14 Jun

Strawberry season makes me so happy.

Have you ever been strawberry picking? Am I the only one that eats my weight in strawberries while doing so?

I dislike buying strawberries that are out of season. California? No offense….I don’t wanna eat your strawberries in December.

That’s probably why strawberry season makes me go strawberry crazy. They’re all up in my food, all day every day until I can’t stand the sight of them anymore. (That never happens.)

How about a spinach salad with strawberries, asparagus, sunflower seeds, goats cheese and chocolate balsamic vinegar? I think so.

Eating strawberry jam on a scone is probably the best thing that could ever happen to me.

Ok, ok, you get it. It’s strawberry season and Fabi has strawberries on the brain. Strawberry this, strawberry that. Work related or at home, they’re in my life for these short few weeks.

How yummy are strawberries when you roast them? Pretty darned yummy. Carmelized and sweet, it’s like magic. Add some tart rhubarb goodness, and pop it in some ice cream….I don’t think I need to tell you how amazing the result can be.

Simple vanilla bean custard. Add roasty goodness. Freeze….

You won’t be sorry.

Roasted Strawberry Rhubarb Ice Cream

Roasted goodness:

1 pint fresh strawberries, whole

2-3 stalks rhubarb, chopped

avocado oil (or olive oil)

agave nectar (or sugar)

pinch of salt

Toss the strawberries and rhubarb in a drizzle of oil and agave nectar. Sprinkle a touch of salt over top, and roast in the oven at 400F until tender. Cool completely.


3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 ounces sugar

2 teaspoons pure vanilla extract or 1 vanilla bean

Place the vanilla bean, half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.

Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. Pour the mixture into a container and place in an ice bath for 15ish minutes.

Place the mixture into the refrigerator and once it is cool all the way through, pour into an ice cream maker and process. This should take approximately 25 to 35 minutes. Stir in strawberries and rhubarb and freeze for a couple of hours. (2-3)