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10Jun
2016

Roasted Balsamic Strawberry Ice Cream

Roasted Balsamic Strawberry Ice Cream pea milk

Today’s blog therapy session begins with a confession and ends with homemade ice cream.

I like to waste no time when it comes to getting things off my chest. I really want this one off my chest.

Here is my deepest, darkest confession:

THIS RECIPE MAKES MORE THAN WHAT FITS IN A TWO QUART ICE CREAM MAKER.

Confession is a healthy practice — you should do it more often. But not too often because then people will say, “HUH?”, when you tell them that you’re going crazy over a homemade ice cream recipe that makes MORE than what fits in a single 2-quart ice cream freezer bowl.

My goal for this recipe was to make enough ice cream mixture to fit perfectly in a 2 quart ice cream maker. But I dropped the ball. That didn’t happen. I have a hard time when I drop the ball, even while making strawberry ice cream. You might not even think that I dropped the ball, which is what I hope, because that’s why we’re in this little blog therapy session right now.

Roasted Balsamic Strawberry Ice Cream pea milk

Where I didn’t drop the ball, is the actual ice cream itself. Who cares if there’s too much! This vegan ice cream tastes like summer. What you really need to know is that this Roasted Balsamic Strawberry Ice Cream is not a whimpy strawberry ice cream where you can kind of taste the strawberries but not really. Roasting the strawberries in two different balsamic vinegars brings out the flavor like a punch in the taste buds.

I could remake the recipe so that it fits perfectly in a 2 quart ice cream maker, but that would take another Saturday I don’t have, and then there would be a huge delay, and then this recipe would get moved to the bottom of the 2 year recipe waiting list (otherwise known as my paper pile where things get lost).

There are several ways you can troubleshoot the volume issue. By giving you these three options, I’m hopefully eliminating my very strong urge to re-make the recipe to fit perfectly in a two quart ice cream maker.

MATH SKILLS OPTION
You can half the entire recipe, so that everything fits into one 2-quart ice cream freezer bowl without any extras.

MAKE A LOT OF ICE CREAM OPTION
You can split the ice cream mixture in half, and make half the mixture at a time. This will require two different 2-quart ice cream freezer bowls. Both ice cream bowls will need to be frozen 2 days in advance. Store the unused half of the mixture in the fridge until ice cream bowl #2 is ready for it.

MAKE ICE CREAM + POPSICLES OPTION
You can fill your 2-quart ice cream freezer bowl according to the manufacturer’s recommended filling capacity. What doesn’t fit can be used to make Roasted Balsamic Strawberry Popsicles. This option will require one 2-quart ice cream freezer bowl and popsicle molds. This is the option I went with.

Roasted Balsamic Strawberry Ice Cream popsicles pea milk

I have another tiny little confession. I made this recipe to bring to a friend’s house for dessert, except that we never ended up bringing it. The day I made it, Seattle was 90+ degrees, and it would have been soup by the time we got to her house. Sorry, Pam.

Because I was making it for another family to enjoy, I put a little more sweetener in it than I normally do. The protein in the pea milk helps to balance the blood sugar effect of the honey. That was not a typo, yes, I said pea milk. There is pea milk in this ice cream.

Roasted Balsamic Strawberry Ice Cream pea milk straining

I was super excited to put pea milk in a dairy-free ice cream recipe, specifically for its protein content. What I’ve never liked about pure coconut milk ice cream is how low it is in protein. Using a combo of pea milk and coconut milk offers both protein and fat for the ice cream, while also keeping it vegan. You could add gelatin to a coconut milk base, which solves the protein problem but then it wouldn’t be vegan.

And, just to put it out there, I’m not vegan. Sorry. Let’s talk about that in another blog therapy session.

Roasted Balsamic Strawberry Ice Cream pea milk

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One Response

  1. Pamela Billings

    So good to see you anyway Archer! This recipe looks so tasty. This is definitely one I would want to try. Beautiful pictures too!

    Reply

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