Waiting for locally grown strawberries from Twin Cities farmers' markets is the way I like to purchase my berries, but I just couldn't pass up the three pound container of fresh strawberries at the grocer's. The smell. The color. Thoughts of our first strawberry shortcake this spring... But then, at the last minute I decided against berries and whipped, heavy cream sandwiched between biscuit layers. I was swayed instead by a recipe for Roasted Strawberries with Balsamic. The three pounds of strawberries cooked down to about two cups of an intense strawberry sauce -- a perfect topping for frozen vanilla ice milk!
Ever since I made vanilla ice milk to serve with my daughter's birthday cake, we've been hooked on it. In addition to ice milk being so easy to make (no egg-based custard needing cooking and cooling first), it is a healthy, low-fat alternative to ice cream. The combination of Roasted Strawberries and Vanilla Ice Milk has become an instant favorite of ours.
• 3 pounds strawberries, cleaned, hulled and cut in half, or thirds if very large
• 1/4 cup plus 2 tablespoons sugar
• 1 1/2 tablespoons balsamic vinegar
1. Preheat oven to 375˚F.
2. In a medium-size bowl, toss the strawberries with the sugar. Add the balsamic vinegar and stir to combine.
3. Spread the strawberry mixture evenly onto a baking sheet with 1-inch sides and place baking sheet on the center rack of oven.
4. Roast the strawberries for 50 to 60 minutes, stirring every 10 to 15 minutes. Remove from the oven when the mixture is dark with thick juices. Let cool, then transfer to a covered container and refrigerate.
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
1. Combine all of the ingredients in a bowl and stir until the sugar has dissolved. Add the mixture to an ice cream machine and process for about 20 minutes. When done, transfer to a lidded container and place in freezer.
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