How to make no-churn roast strawberry ice-cream from under-ripe or over-ripe fruit
By
Tom Hunt
Summary
This article explains how to turn under-ripe or over-ripe strawberries into a no-churn ice-cream by roasting them first. Roasting intensifies flavor, reduces water content (preventing ice crystals), and allows sugar to be added to sweeten bland fruit while cooking away blemishes. The recipe uses condensed milk and a splash of vodka for texture.
Source
bskyHow to make no-churn roast strawberry ice-cream from under-ripe or over-ripe fruittheguardian.comKey quotes
· 2 pulledOver- and under-ripe strawberries have opposite problems but the same solution: roast them.
Roast strawberries make the best ice-cream because they contain less water than fresh fruit: the roasting dehydrates them, intensifying flavour and removing excess water, which in turn helps to prevent ice crystals and a grainy texture.
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