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| Message 25687 |
| Ben Collver to All |
| Ricotta Icecream With Roasted Strawberri |
| 17 Jan 26 07:40:45 |
TZUTC: -0800
MSGID: 35454.fidonet_cooking@1:105/500 2dd16dfb
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ricotta Ice Cream With Roasted Strawberries
Categories: Icecream, Indian
Yield: 8 Servings
MMMMM--------------------ROASTED STRAWBERRIES-------------------------
1 lb Strawberries
1 1/2 tb Fresh lemon juice
1 ts Fresh lemon zest
1 tb Granulated sugar; up to 2 tb
MMMMM-------------------------ICE CREAM------------------------------
7 Graham cracker sheets;
- or any digestive biscuits
- or oreo cookies
20 oz Whole milk ricotta
- (2-1/2 c); pasteurized
1 1/2 c Heavy cream; pasteurized
1 c Whole milk; pasteurized
3/4 c Granulated sugar;
- or to taste
1/4 ts Fine salt
1 tb Vodka (optional) *
1 lb Fresh strawberries;
- cleaned & chopped
* This reduces ice crystal formation while ice cream freezes.
Roasted Strawberries:
Pre-heat the oven to 350?F. Position the oven rack to the middle. I
use glass or ceramic baking dish but if using any other kind, line
with parchment paper.
Thoroughly wash the strawberries under running stream of water. Dry
them between folds of kitchen towel to completely remove any
moisture. Cut each berry in half for larger berries or cut into
quarters for smaller ones. Layer the cut berries in a single layer in
the baking dish. Squirt fresh lemon juice & zest over the berries.
Sprinkle the sugar. Roast the berries inside the oven for 25 to 40
minutes or until the juices thicken, they become syrupy, but the
edges of the berries do not burn. The time will depends on the size
of the berries and whether they are at the edge of the pan (faster)
or in the middle (slower). Keep an eye.
Remove roasted strawberries and juices & let cool to room temperature.
Using a fork gently mash the berries. Save about 1/2 cup of these
roasted berries to serve later with the ice cream if you desire, else
use the whole. If you want to make ice cream later, these roasted
berries can sit in the fridge for 3 to 5 days.
Ice Cream:
Put the graham cracker sheets in a ziplock bag & pound using a
rolling pin crush into fine bits. Set aside.
In a large bowl, lightly whisk together ricotta cheese and heavy cream
until smooth. Add the milk, sugar, salt & vodka (if using). Stir to
combine. Fold in the roasted berries (prepared above) along with
crushed graham crackers. Pour the ricotta mixture into an ice cream
maker and churn/freeze according to the manufacturer's directions.
Add the chopped strawberries 8 to 10 minutes before the end of
freezing.
Alternatively you can pour the mixture into a glass/metal dish, stir
in the chopped berries and freeze. You will need to stir the mix
every 2 hours to slow for a creamy ice cream. Let freeze overnight or
for at least 6 hours.
To Serve:
Using an ice cream scoop, places scoops of ice cream in the serving
bowls, top up with fresh grated lemon zest, nuts, or reserved roasted
berries. Serve immediately.
Notes:
Summer strawberries are quite sweet, so I added sugar accordingly.
This recipe makes a faintly sweet ice cream. If your berries are tart
or you prefer sweeter ice creams, increase the sugar quantity.
This recipe can be used for any kind of berries or stone fruits.
You can add few teaspoons of balsamic vinegar or maple sugar while
roasting the strawberries for added flavors.
Recipe by sanjuro
Recipe FROM:
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