- 800 g strawberries, hulled and quartered
- 120 g brown sugar
- 2 free-range egg yolks
- 1 x 400ml can coconut cream
- 1 t vanilla paste
Preheat the oven to 180°C.
Place the strawberries in a roasting pan and sprinkle with 3 T sugar. Roast for 30 minutes, or until bright red and caramelised.Leave to cool, then mash roughly. Chill until completely cool.
To make the ice cream, place the egg yolks and remaining sugar in a double-boiler over a medium heat and whisk until the sugar has melted. Add the coconut cream and continue whisking until warm and thickened. Remove from the heat and add the vanilla paste, then chill until completely cool.
Pour the mixture into an ice-cream maker and churn according to the manufacturer’s instructions, adding the strawberries about halfway through.
Alternatively, pour into a freezer-proof container and freeze, stirring every 2 hours, until the mixture solidifies.
Cooks note: Use coconut cream, not milk. The latter will give your ice cream an icy texture. Ice cream made with coconut cream tends to set quite hard. Take it out of the fridge 5 to 10 minutes before serving.
To make a blueberry variation of this ice cream, place 500 g blueberries, 4 T unrefined sugar and 4 T water into a saucepan, bring to a simmer and cook for 5 to 10 minutes, or until the fruit starts to burst and the syrup has thickened a little.
Cool, then scoop out 6 T berries and set aside. Mash the remaining berries and the syrup, then pass through a sieve to remove the skins (if you prefer a chunkier texture, omit this step).
Add to the coconut mixture halfway through churning, then transfer to a container and stir through the reserved berries to create a ripple effect
Picture: Liezel Norval-Kruger