Why Roast Strawberries for Ice-Cream?
Tom Hunt's no-churn roast strawberry ice-cream solves the problem of under-ripe or over-ripe strawberries. Roasting intensifies their flavour, adds sweetness to bland fruit, and cooks away blemishes. The process also dehydrates the berries, reducing water content to prevent ice crystals and a grainy texture.
Ingredients for No-Churn Roast Strawberry Ice-Cream
Serves 4-6. You will need:
- 200–300g strawberries
- 2 tbsp sweetener (e.g., maple syrup, honey, or unrefined sugar)
- 300ml cold double cream
- 180g condensed milk
- 1 tbsp vodka or other neutral spirit (optional)
- 2 tsp vanilla extract
- 1 pinch fine sea salt
Step-by-Step Preparation
Preheat oven to 210C (190C fan)/410F/gas 6½. Cut off strawberry tops and halve lengthways. Arrange on a baking tray lined with baking paper, drizzle with sweetener, and toss to coat. Roast for 20-30 minutes until shrivelled and caramelised. Cool, then chill thoroughly.
Pour cream into a large bowl and chill. Whip the cold cream to stiff peaks. Fold in condensed milk, optional spirit, vanilla extract, and salt. Gently fold in the cold roast strawberries and any syrupy juices.
Freezing and Serving Tips
Transfer mixture to an airtight container, press greaseproof paper onto the surface, and seal. Freeze for at least five hours. Before serving, place in the fridge for 45 minutes to an hour (or 15 minutes at room temperature) to soften for a creamy, scoopable texture.
According to Hunt, the combination of condensed milk, vodka, and salt further lowers the freezing point, ensuring a softer ice-cream. Whipping the cream adds essential volume for a good texture.
