Roasted Raspberry and Strawberry Ice Cream
No churn ice cream features oven roasted raspberries and strawberries. Fresh raspberries and fresh strawberries combined with fresh lemon juice and zest. Berries are roasted in the oven until tender and their juices have released. Stirred into ice cream mix before freezing.
Equipment
- One 9 x 5-inch bread loaf pan
Ingredients
Roasted Raspberries and Strawberries:
- 168 grams fresh raspberries (6 ounces), rinsed
- 224 grams fresh strawberries (8 ounces), rinsed, hulled, and halved lengthwise
- 6 grams fresh lemon zest (2 teaspoons), divided
- 10 grams fresh lemon juice (2 teaspoons), divided
Ice Cream:
- 1 each (14 ounces) can sweetened condensed milk
- 3 grams vanilla bean paste (1/2 teaspoon)
- 480 grams heavy cream (2 cups), cold
Instructions
Roasted Raspberries and Strawberries:
- Preheat oven to 325 degrees F.
- Place prepared raspberries in small oven proof baking dish. Place prepared strawberries in small oven proof baking dish.
- Roast berries in preheated oven for 30 minutes, or until tender and juices begin to release.
- Remove baking dishes from oven and cool completely on wire rack.
Ice Cream:
- Add sweetened condensed milk to large mixing bowl. Fold in roasted raspberries, roasted strawberries, and vanilla bean paste with large spatula. Set aside.
- Add cold heavy cream to stand mixer bowl. Using whip attachment, beat on high speed to stiff peaks, about 3 minutes.
- Add 1 cup heavy cream to berry mixture. Fold in using spatula. Add remaining whipped cream and gently fold in until fully incorporated and ice cream is consistent color.
- Transfer ice cream to large loaf pan or other freezer proof container. Smooth top with spatula.
- Cover with foil or plastic wrap and freeze at least 4 hours, preferably overnight. Store in airtight container in freezer up to 1 month.