The Gift That’s Really Giving | Roasted Strawberry Balsamic Ice Cream

An ice cream machine. So wonderful.

Some terrific friends birthday gifted me one and it’s been too much fun making ice cream at a slightly crazed rate. There are just too many recipes to try! And many eager ice cream tasters. Be warned that you may be seeing many more ice cream related blog posts in the future.

Roasted Strawberry Balsamic Ice Cream Roasted Strawberry Balsamic Ice Cream

The ice cream pictured here was actually my second baby (yeah. All of them are my babies). The first was this magnificent honey thyme blackberry goat cheese ice cream, recipe courtesy of the genius that is Reclaiming Provincial. It was so, so good and flavorful, save my rookie mistake of not straining out the blackberry seeds.

This strawberry balsamic beauty really took the prize for its texture: superbly creamy, perfect for balancing out the acidity of the strawberries and balsamic. Roasting the strawberries made these summer treasures only sweeter and richer, and I was tempted to shake in some pepper in true Italian fashion but decided against it in the end.

Roasted Strawberry and Balsamic Ice Cream 
I combined the custard base from Reclaiming Provincial with a hybrid of multiple roasted strawberry balsamic vinegar recipes from a motley of sources.  

2 cups strawberries
2 tablespoons good balsamic vinegar
2 tablespoons sugar

2 cups heavy cream
1 cup milk
1/2 cup sugar
4 egg yolks

Toss strawberries, balsamic vinegar, and sugar together in a bowl and let them happily macerate for 20 minutes. Pour onto baking sheet covered in parchment paper and roast at 425F until they start carmelizing, 10-15 minutes. Make sure to stir in between so they roast evenly. Using an immersion blender, puree strawberry balsamic mixture.

Combine milk and heavy cream in a saucepan and bring to boil. Remove from heat.

Whisk egg yolks together. Temper by whisking in the milk + cream mixture a spoonful at a time until you’ve added about a cup of the cream. Pour in egg mixture back into the pan slowly and cook over low heat, stirring constantly until the mixture coats the back of a spoon. Stir in strawberry puree and refrigerate mixture until chilled.

Then, do as your ice cream machine says and you should be good to go! To avoid that icicle-y texture unfortunately typical to homemade ice cream, I freeze my ice cream mixture once churned in the frozen thingie that the machine comes with. A faster freeze = less ice particles. Also, sealing everything air tight is very important!

 

L’espirit de la Mer and Subsequently, Some Olive Oil Cake

Crickets were making quite the ruckus on the blog frontier, but I’m back! May truly was one of those crazy months; it could very well be described as fantastically frenzied. I entered, somewhat clumsily, into my mid-early-twenties, threw a successful pickling party (more on both those things later), and traveled to NYC to visit my dearest friend Diane. It was a lot of nonstop everything, but hey, I wouldn’t have it any other way.

Kinfolk’s L’espirit de la Mer dinner in Brooklyn happened to land right in the middle of my NYC trip, and when I saw that it was to be hosted by Karen from Sunday Suppers  my decision to attend was pretty much made. I’ve been an ardent fan of her vision for inspiring community through shared food for a long time, so I thoroughly enjoyed her beautiful space, carefully thought out menu, and our short but lovely conversation together!

Kinfolk - Sunday Suppers
We had a mediterranean-inspired dinner that was a refreshingly simple tribute to the sea. The beet and herbed yogurt purée stole my heart, the striped bass was gloriously fresh, and the olive oil cakes with rose cream demanded to make a reappearance in my own kitchen.

Kinfolk - Sunday Suppers   Sunday Suppers - Kinfolk dinner

Kinfolk Dinners - Sunday Suppers

Talk about gorgeous! I loved watching the warm light slowly trickle out throughout the night as the bellies got fuller and the words more lingering.

Sunday Suppers - Kinfolk dinner
The best part of everything was sharing it with my one and only frangipane, Diane. She’s such a beaut! How I miss her so already!

So remember how the olive oil cakes were demanding? Here they are, happily gracing my marble slab. Seriously so delicious – the salty pistachios complement the sweetness of the rose and cake super well.

Olive Oil Cake with Rose Frosting and Salted Pistachios    Olive Oil Cake with Rose Frosting and Salted Pistachios

Olive Oil Cake with Rose Icing and Salted Pistachios

Karen made these with freshly whipped cream scented with rose, but I only had powdered sugar on hand and thus this icing was born. Happy serendipity, cause I like the way they look! Kinda like they’re dressed for a party. 

For the cake –

1 1/2 cups flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
2 large eggs
3/4 cup whole milk
1/2 cup mild-flavored olive oil

Preheat oven to 325F. Oil mini-bundt pan (make sure to get all the little cracks!). Whisk first 5 ingredients in large bowl and the rest in another. Gradually whisk the wet into the dry. Scoop batter until it barely comes up to the where the grooves of the bundt ends.

Bake for 15-20 minutes, until tester comes out clean. Let completely cool.

For the icing –

1 cup powdered sugar
1-2 tsbp warm water
1 tsp rose extract
crushed salted pistachios

Mix powdered sugar with water one tablespoon at a time. Add the extract at the end. Ice each cake and sprinkle with pistachios.