As SA food blogger Erin Brooks says, the only thing to do in this kind of weather is to wait for it to pass – and make ice-cream.
Her luscious recipe for Choc Mint & Roast Strawberry Ice Cream is perfect for a summer heatwave.
Erin suggests you can skip roasting the strawberries if you can’t bear to turn on the oven, although she recommend heating the fruit (with a dash of lemon and sugar) in a saucepan to bring out the flavour. And if you can’t find chocolate mint, you could substitute common mint.
450g hulled strawberries
Juice of half a lemon
3 tbspns brown sugar
1 cup milk
2 cups fresh mint (choc mint if you can get it)
1 vanilla bean, split and scraped
3/4 cups caster sugar
2 cups thickened cream
1 shot of Limoncello* (optional)
Heat oven to 180 degrees centigrade (or heat on the stove top if it’s too hot for the oven).
Add the strawberries, lemon juice and sugar to a medium-large sized ceramic oven dish.
Roast for 10-12 minutes, until soft. Remove from the oven and allow to cool.
Meanwhile, add the milk to a small saucepan and bring just to the boil – watch it doesn’t scald.
Immediately remove from the heat and add the fresh mint and vanilla bean pod and scrapings.
Allow to infuse for 15-20 minutes.
Pour the milk through a strainer into a large mixing bowl.
Add the sugar and whisk on a medium-high heat until the sugar has dissolved – about 5 minutes.
Meanwhile, blitz the strawberries in a blender and add to the milk, along with the cream.
Transfer contents to a glass container and refrigerate for a minimum of 2 hours – overnight if you can.
Once chilled, stir the mixture and then churn in your ice cream maker until set.
Add the limoncello (if using) and churn for another couple of minutes.
Transfer to a lined baking dish or ice cream container and chill until firm.
See Erin Brooks’ blog, She Cooks She Gardens, for the story behind this recipe and for more delicious ideas.
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