Roasting strawberries is the saviour to their out-of-season blandness. It’s like (someone else’s in my case) Grandma’s annual strawberry jam; in one little gem of fruit. Intense, sweet, sticky and addictive. I’d recommend making extra for this recipe, just so you have enough left to add to your ice cream base.
The element of starting the ice cream with custard base makes it impossible to tell I had to use coconut milk because it was all I had in the house. I’m actually really glad I didn’t use cream. The richness of the custard works with the subtle and creamy coconut flavour. It’s less ‘vegan cart smoothie’ and more overpriced ‘vegan boutique ice cream’ Except here, you made it, and aren’t paying $7.00.
This also makes really yummy popsicles. I added some more coconut milk and a frozen banana to the mix, before blitzing it all together and freezing in moulds. They lasted about a day if that tells you anything.
Roasted Strawberry Coconut Milk Ice Cream + Rhubarb Custard Squares
Adapted from sprouted kitchen.com
2 pints strawberries, hulled and quartered
2 tsp. natural cane sugar
2 egg yolks
1/3 cup natural cane sugar
3 Tbsp. maple sugar (or just more natural cane sugar if that’s what you have)
1 13.5 oz. can coconut milk
1/4 tsp. vanilla extract
- Preheat the oven to 300˚.
- Line a rimmed baking sheet with parchment. Pile the berries in the middle, sprinkle with the 2 tsp. of cane sugar, pinch of sea salt and toss gently to coat. Spread in an even layer and bake on the middle rack for 25 minutes. Turn off the heat but leave the berries in there to cool slowly. They need to be completely cool before adding to the ice cream machine. This step can be done in advance.
- Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.
- Add the coconut custard to your ice cream maker and churn according to instructions. Meanwhile, if using, melt the chocolate in a double boiler (glass bowl over simmering water). At about 75% finished, add in a cup of the cooled, roasted strawberries and let it continue. In the last minute, slowly drizzle in the (not super hot) chocolate if you wants some chocolate chards or chunks in the ice cream.
- Transfer to a container and freeze until firm.
- Whisk every hour or so to create a smoother texture.
*I found the strawberries were quite hard and cold simply swirled in. Either blitz them up before adding them to your ice cream base or blitz the whole thing tougher. The strawberry flavour comes out much more this way. You can thin it out with more coconut milk or water if it’s too thick for you.
Ok, first off: Triple this recipe. It took everything in me not to eat the entire batch out of the pan. With a fork of course; I’m classy and stuff.
These have every element rhubarb desserts strive for. Buttery pastry, jammy fruit and creamy custard. All in one handy too easily manageable, portable square.
Yes there are a few components to this recipe. Yes you have to dirty a few dishes. But yes, it is worth it.
My most recent discovery in cooking is everything tastes 1000x better roasted. The rhubarb is magically jammy, sweet and intense. Lucy Waverman really knows her stuff and doesn’t’ fuss around here. A few classic flavours are mingling (not competing) beautifully here. The end result is your new summer go-to dessert and potluck envy contribution. Or my new vice.
*You really don’t have to triple the recipe, but if you want to eat it the next day, stock up on ingredients because you will be making it again very soon.
Rhubarb Custard Squares
Adapted from lucywaverman.com
Servings: 4 to 6
1 pound (500 g) rhubarb cut in 1-inch pieces
1/2 cup sugar
1/2 teaspoon grated orange zest
1 1/2 cups flour
1 tsp salt
1/3 cup icing sugar
2 tsp ground ginger
3/4 cup cold butter
1 egg, beaten
2 egg yolks
1/3 cup whipping cream
- Combine rhubarb and sugar and orange zest in a baking dish. Roast for 15 minutes or until soft and juices are bubbling.
- Remove from oven and strain, reserving juice and rhubarb separately and cool. Reduce oven to 350 F.
- Sift together flour, salt, icing sugar and ginger in a large bowl. Grate in butter. Using a knife or fingers, cut in butter until mixture resembles coarse meal. Squeeze together into a ball.
- Line a 9-inch square baking pan with parchment paper, leaving extra on the sides for handles. Crumble dough into the pan and press into an even layer.
- Brush with beaten egg and prick with a fork. Prebake for 10 to 15 minutes or until the crust is set.
- Measure 1/2 cup rhubarb juice. Whisk yolks and cream in a large bowl until combined. Stir in rhubarb and juice.
- Pour rhubarb mixture on top of crust and bake for 30 minute or until mixture is bubbling and rhubarb appears set.
- Serve with ice cream or whipped cream.