As part of HuffPost's “Reclaim” project, HuffPost Taste will focus the entire month of July on simple ways you can reduce food waste in your own home.
You probably know the problem well. You bring home a pint of strawberries from the farmers market, fragrant and gleaming in their ruby red glory, only to let them sit a little too long on the counter (or worse yet, in the refrigerator). They start to sadden, softly acquiring a gray pallor.
Whatever you do, don't throw them out.
Unless they've gone moldy, they can still be saved. All they need is a little roast in the oven and they'll be good as new, especially if you toss them into a creamy ice cream recipe like the one below from our friends at Sweet Paul. Roasting strawberries enhances their flavor by caramelizing their sugars, but it also softens them, which hides the fact that they're overripe.
Here's how to make a deliciously refreshing ice cream recipe that doesn't require an ice cream churn. This will become your new summer favorite.
ROASTED STRAWBERRY ICE CREAM
Recipe courtesy of Sweet Paul/Photo by China Squirrel/Sweet Paul Magazine
- 1 1/2 pounds strawberries, hulls removed, halved (you can save the tops to make this)
- 1/4 cup superfine sugar
- 3/4 cup canned sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 10 fluid oz heavy cream
- 2 tablespoons confectioners' sugar, sifted
- Ice cream cones, for serving
- Preheat oven to 350º F.
- Line a baking pan with parchment paper.
- Combine strawberries and superfine sugar in a bowl.
- Arrange in a single layer in prepared baking pan.
- Bake for 25 minutes or until soft and syrupy.
- Remove from oven, let stand 10 minutes, then transfer to a bowl and refrigerate until cold.
- Place cooled strawberries into a food processor and process until smooth.
- Add condensed milk and vanilla extract and process until well combined.
- Transfer to a large mixing bowl.
- Place cream in a separate mixing bowl and add confectioners' sugar.
- Using an electric mixer, beat until soft peaks form and cream is thick.
- Fold cream into strawberry mix.
- Pour into a deep 6-cup metal loaf tin, cover with aluminum foil, and freeze overnight.
- Just before serving, remove ice cream from freezer and place in refrigerator for 10 to 15 minutes or until ice cream softens slightly.
- Serve scooped into cones. Eat ice cream within 7 days of making.