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Apr092012

ROASTED STRAWBERRY COCONUT MILK ICE CREAM

I've never been labeled the creative one. Thoughtful, intentional, sarcastic, sensitive, yes, but not creative. I got good grades in school because I am motivated and try hard, but not because I fall someplace just shy of genius or anything. My sister has always been gorgeous - tall and thin, blonde hair and light eyes - both beautiful and creative. She gets her artfulness from my mom, the one who has always made us homemade cards and crafted murals on our bedroom walls while we went through numerous adolescent phases. At one point my sister had a jungle themed room and I had an enthusiastic "surfer girl" phase, so alas my mom painted a hibiscus print across my wall. I'm attracted to this creativity, my mom and sister are two of my favorite people, so it makes sense that I fell in love with someone quite innovative himself. These "creatives" as they are so trendfully called, are constantly seeking more creativity. My sister wants more striking clothing designs, my mom, a better landscaped backyard and Hugh, cutting edge pictures. They are proud of their work, but never quite as dazzled as I am. I use my family as examples because I know them well, but whether you write, photograph, cook, draw, dance or such as, I'd guess you also struggle with your expectations being set just above what you deliver. Even as the rest of us are dazzled by you.

We've been in the final stages of the book editing process over here (more specifically Hugh, numerous hours editing photos, I just provide a continuous flow of snacks). I browse the pages and realize that me, the non creative one, is doing something quite creative actually. I fell into cooking partly because of a love of produce and wellness, but also because it was the skill that no one in my circle had marked their own. It was my niche, no threat of competition or following the footsteps of a culinary genius grandma like I hear frequently of others. I do chase my own expectation, wanting something even greater of myself, a recipe that is the "greatest xyz anyone and everyone has ever had!" But when I take the people pleaser out of this art form, the seeker of affirmation and the desire to do well, it is transparent that I am sharing a creativity that is genuinely running through my veins. I desperately want to inspire people to eat well and fill their bellies with an excess of vegetables but to also enjoy good treats, of course. So while we're about to send this book to print, where the changes and second guessing will be out of my hands, I'm finding rest that regardless of where the creativity meter falls on this project, we have constructed a tool that speaks of community, good food and inspiration. Hugh, my creative one, you've exceeded my expectation in the work you've done and I am so anxious to share this with people.

ROASTED STRAWBERRY COCONUT MILK ICE CREAM // Makes about 1 quart

Adapted from Hungry Girl Por Vida

Few notes. First off, be sure to use full fat coconut milk, the light stuff will turn out too icey. I halved most of my strawberries, but after a few spoonfuls of the ice cream, I wish I had either quartered them, or mashed them up a bit with a fork before I added them to the machine. The chunks were a bit large and disrupted my pure ice cream enjoyment with big frozen cubes of fruit. If you end up with more strawberries than you use in the ice cream, they are delicious on a piece of toasted bread over a hearty swipe of fresh goat's cheese. In fact, that combination is maybe a reason to make more than you'll need anyway. 

2 pints strawberries, hulled and quartered

2 tsp. natural cane sugar

-

2 egg yolks

1/3 cup natural cane sugar

3 Tbsp. maple sugar (or just more natural cane sugar if that's what you have)

1 13.5 oz. can coconut milk

1/4 tsp. vanilla extract

-

2 oz. dark chocolate, optional

Preheat the oven to 300'.

Line a rimmed baking sheet with parchment. Pile the berries in the middle, sprinkle with the 2 tsp. of cane sugar, pinch of sea salt and toss gently to coat. Spread in an even layer and bake on the middle rack for 25 minutes. Turn off the heat but leave the berries in there to cool slowly. They need to be completely cool before adding to the ice cream machine. This step can be done in advance. 

Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely. 

Add the coconut custard to your ice cream maker and churn according to instructions. Meanwhile, if using, melt the chocolate in a double boiler (glass bowl over simmering water). At about 75% finished, add in a cup of the cooled, roasted strawberries and let it continue. In the last minute, slowly drizzle in the (not super hot) chocolate if you wants some chocolate chards or chunks in the ice cream. 

Transfer to a container and freeze until firm.

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Reader Comments (72)

Um. These are some of the most beautiful photos of food I've ever seen. I actually made little noises looking at them - that egg yolk! those roasted strawberries! that dirty ice cream scoop! Seriously, so gorgeous.

I loved the honesty in this post, and the love that shines through your words for your family and for Hugh. I'm glad you found your niche; I love coming here to read your words and your recipes; to be inspired.

April 13, 2012 | Unregistered Commentersarah

I love homemade ice cream and that looks perfect - especially if you add chocolate! I think your recipes are very creative and the photos are indeed amazing.

April 13, 2012 | Unregistered CommenterMelissa

i wish you guys could've seen the look on my face when i saw the roasted strawberries. that looks just so perfect. i can't even.
-jocee <3

April 13, 2012 | Unregistered Commenterjocee

The idea of roasted straberries is great ! I cant wait for the strawberry season here in Germany :)

April 13, 2012 | Unregistered Commentercheftatze

What a beautiful post. I wish you all the luck in the world with your book.
You are both incredibly creative and I'm always inspired by the work you do on this blog.

Thank you for this recipe. That ice cream looks fantastic and the suggestion of toasted bread+goat's cheese+roasted strawberries is something I'm definitely trying.

April 13, 2012 | Unregistered CommenterMagda

I think I about died. Looks so delish! Cannot wait to try it out! x

April 13, 2012 | Unregistered CommenterHannah

This is seriously my dream! Love it!

OH.MY.WORD! Is this for real?

April 13, 2012 | Unregistered CommenterAllison

Gorgeous - this ice cream looks super delicious, definitely going to need to give it a try!

April 13, 2012 | Unregistered Commentersara

wow, this looks amazing! i can't wait to try it. the photography was breathtaking, too.

April 13, 2012 | Unregistered CommenterJessica

Beautiful expressions Sara.... and beautiful ice cream! Thank you to both you & Hugh for continuing to dazzle us with your creativity!

April 13, 2012 | Unregistered CommenterYumi

Beautiful! And beautifully written! You are so good for each other and the book is going to be AMAZING!

April 13, 2012 | Unregistered CommenterMollie

book looks perfect =) Ice- cream is to scream for :)
xoxo

April 14, 2012 | Unregistered Commentersreebindu

a couple thoughts. 1) cooking and writing are certainly some of the most creative pursuits on can undertake, colorful in their own ways and certainly full of thought and wonder. Have you heard of the book The Artists Way? It's about discovering one's creativity. It's a inspiring book, and I highly recommend it. 2) I've been advised by a number of people (acupuncturist, doctor, reflexologist) to cut out diary. Really they were just telling me what I've known for a long time, that dairy and my body are not friends and really ice cream is the ultimate bad guy. Thank you for providing this recipe, for showing me that ice cream is not completely off limits. Beautiful post! Thank you

April 14, 2012 | Unregistered Commentertalley

i'm with sarah on this one.

breathtaking photography. absolutely inspired. and inspiring.
thank you.

April 14, 2012 | Unregistered CommenterAmanda@EasyPeasyOrganic

gorgeous photography! The wait between posts is well worth it. You never disappoint Sara!

April 14, 2012 | Unregistered CommenterMaria @ Orchard Bloom

The funny thing is that you're so unbelievably creative with food. You have such a wonderful way of reinventing the familiar and giving it fresh life. The idea of creativity and of it being a somewhat exclusive thing is total baloney. This amazing conversation around creativity talks about exactly that: we all have the ability to be creative. (http://www.kqed.org/a/forum/R201204041000) So give yourself some credit. :) Plus, yeah, coconut milk ice cream with strawberries? I think I died.

April 14, 2012 | Unregistered CommenterKimberley

I want!! Two of my favorite things combined into another of my favorite things :) I love the idea of roasting the berries - I've never tried it and now I have no excuse not to:)

D

April 14, 2012 | Unregistered CommenterDanielle

you are beyond creative! that first picture of the strawberries is stunning. I'm sure the book will be incredible!

April 14, 2012 | Unregistered Commentercharlotte au chocolat

Julia Cameron has said "The creative process is a process of surrender, not control." There is a lot you can't control for in the kitchen. And the fact that you hate measuring should pop up as an indicator that, in fact, you're surrendering all the time. Of course no one can really convince you of this. No amount of "Sara, you're so creative!" will fix the feeling. But hopefully it's enough of a nudge to get you smiling. ;) lot's of love, friend. This is quite spectacular. Do you remember my coconut milk/ice cream woes last summer? Oy. Bravo.

April 14, 2012 | Unregistered Commenterkelsey

I so badly want to frame and mount the picture of an egg yolk on my wall. I seriously have never loved a single food photo more!

April 14, 2012 | Unregistered CommenterHilary

This really resonated with me Sara. I would never describe myself as creative or artistic. Those are traits I admire in others. And yet, when I say that to people, they scoff. "Of course you are creative!" "Food is your canvas!" I guess. I certainly consider you an artist!

April 15, 2012 | Unregistered CommenterDana

you know what they say when being asked why does the art matter?? Simply because people always want to leave something after themselves. Something that would have the remaining value. So I guess that's the reason why we always admire creative people who, but it deosn't mean that we are not creative ourselves. This ice cream is a proof! :)

April 15, 2012 | Unregistered CommenterMigle

Hi there,

I would like to make this for a vegan friend but need to substitute the egg yolks. Any ideas?

April 15, 2012 | Unregistered CommenterHannah

This is a fab receipe! I want to try it right now - and then eat it all!

April 16, 2012 | Unregistered CommenterMrs M

This looks incredible - I must try roasted strawberries! Thank you for sharing!

April 16, 2012 | Unregistered CommenterJessica

I don't even like strawberries, but that ice cream looks amazing!
I think everyone has a creative side, and you've certainly proven that you do. :)

April 16, 2012 | Unregistered CommenterErin

Oh. my. goodness! I positively cannot wait to try this! We are drowning in strawberries here - which is a wonderful thing - so this recipe is so timely. Thanks for sharing!

April 16, 2012 | Unregistered CommenterClaire L

I love the pictures and the writing. They both make me want to cook and share. I made the sweet potato cakes last week. Yum. The cilantro lemon grass sauce is worth making on it's own. If you taste it and think it's too tangy,don't tone it down,it's a perfect match with the potato cakes.

April 16, 2012 | Unregistered Commenterstacy

Hi, long time reader, first time commentor. I love your blog, you inspire my cooking for my family and myself. But also you make me think. I feel though you are talking to me, over a lovely hot chocolate. Thanks for doing what you do.

April 16, 2012 | Unregistered CommenterStacey

This is just a gorgeous ice cream!

April 16, 2012 | Unregistered CommenterMagic of Spice

Wow I bet rosting these strawberries makes an intense and super rich Strawberry ice cream flavour. The colour is also gorgeous!

April 16, 2012 | Unregistered CommenterAnna @ the shady pine

@hannah - great question, cause you're so close! Jeni of (jenis splendid ice cream) uses cream cheese and cornstarch for texture. I bet you could use a vegan cream cheese, such as tofutti, and cornstarch to keep it vegan. You can google around for her recipes as she's quite well known, and experiment from there!

April 16, 2012 | Registered CommenterSara

Loved the post! Cooking and creating recipes is indeed a creative endeavor. I've always loved the way it combines creativity, methodology, science and intuition. Plus when it's healthy, it's leaving the world a little better. Can't wait to see the book!

You photographs are stunning - I am suddenly in desperate need of strawberry ice cream... Great post!

April 17, 2012 | Unregistered CommenterThe Starving Artist

Sistaaa! This looks awesome. And CONGRATS - heard about the exciting offer about a certain fabulous store wanting to carry your book. You guys deserve it. God is so great!!

Kristina
Nook & Sea

April 17, 2012 | Unregistered CommenterKristina Gulino

This looks and sounds divine! I love coconut milk! Thank you for the recipe...this has just been pushed to the top of my list of recipes to make. Gracias!

April 18, 2012 | Unregistered CommenterVeronica of Muy Bueno

My kitchen smells of roasted strawberry! Can't wait to try the final product.

April 19, 2012 | Unregistered CommenterKathy Widdis

Help! I'm making this right now & wondering, if I'm not doing the chocolate, when do I put the strawberries in the ice cream machine?? At the beginning or midway through or at the end of churning cycle? Thanks!!

April 19, 2012 | Unregistered CommenterKrista

You are lovely and incredibly creative. I think cooking is the epitome of creative expression (I'm partial, of course) - and you demonstrate an incredible capacity for it.
Wonderful words here, gorgeous "cutting-edge" photos, and a recipe that is perfectly timed for the arrival of warm air this morning. xo. M

April 20, 2012 | Unregistered CommenterMichelle

So happy I reached your blog through Food52! I'm just churning my kirsh cream and yogurt ice cream by hand, and I fell in love with your icecream, the pictures and your writing style. Congratulations on your book!

April 20, 2012 | Unregistered CommenterJuls @ Juls' Kitchen

I'm not really a fan of strawberry ice cream - it's not really decadent enough for me. Ice cream for me is rich and indulgent - leave the fresh and fruity for sorbet. But roasting the strawberries, using coconut milk and then the option of adding rivers of chocolate. Well, needless to say, I'm gonna be trying this one out.

April 20, 2012 | Unregistered CommenterColleen

mhhhm, it loooks so yummy, i think i will try it next weekend! thanks for recipe :)
lots of greets,
zuckerwandlerin

April 22, 2012 | Unregistered Commenterzuckerwandlerin

Made it. LOVED it. Thank you!

April 22, 2012 | Unregistered Commenterallison

I don't know why you think that you're not creative...I think that you are. I found your blog post incredibly sad since I think that people who cook and devise new recipes, write these stunning blogs are creative. You need to rethink this view of yourself..don't undermine yourself. How else can you devise such scrumptious recipes?!! Please don't undermine yourself ever since you're wonderfully creative ...why else would be seeing this recipe and all the fabulous other ones here! We're all different and I think that we all express our creativity in different ways..since if we all expressed it the same way, life would be really boring.

I think that you need to watch this: http://www.youtube.com/watch?feature=player_embedded&v=VShmtsLhkQg

April 24, 2012 | Unregistered Commenteranon

@anon - I think sometimes my honesty gets communicated as self deprication and that is not the case! I was trying to touch on a part of my family, and how I was pigeon holed, but not to sound sorry for myself. Thanks for the encouragement, I apologize for coming across as a dud, never the intention :)

April 24, 2012 | Registered CommenterSara

that looks great!!:D

April 25, 2012 | Unregistered Commenterparenting articles

Yes! You are creative, and so, so inspiring. I'm so glad we've recently got to know each other. You and Hugh are a real kick, and we love the fact that we are finally making friends in our hometown! Pumped for all your success. God is good.

P.S. - Added Sprouted Kitchen to my blogroll!

Kristina
Nook & Sea

April 25, 2012 | Unregistered CommenterKristina Gulino

I have the bad habit of scanning and not reading. Missed this - "First off, be sure to use full fat coconut milk, the light stuff will turn out too icey." I'll call what I made roasted strawberry coconut milk popsicles. The flavor is still good, but I think it is time to buy more strawberries. I want the full effect. Thanks for the recipe.
Kathy (Kieliszewski) Widdis
http://nokidsmenuallowed.tumblr.com/

April 26, 2012 | Unregistered CommenterKathy Widdis

haha this could be all about me! true about the mother, and the sister, and the partner.... (except i don't write a wonderful and successful blog and i'm certainly not getting published anytime soon. ahem.) but you know, i hear you, every word of it. but you know what, cooking effing rules.
i've been silently talking myself out of the need to buy an icecream machine for months, after seeing so many delicious recipes floating around the internet.... aaaand i think i just lost that argument in my head. oh well.

April 26, 2012 | Unregistered Commenterailsa

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