- 50g (¼ cup) sugar
- 4g (1 TBS) dried hibiscus
- 50g (2 TBS) organic light corn syrup
- 25g (2 TBS) water
- 225g (½lb) strawberries hulled*
- 450g ( 2 cups) whole milk
- 200g ( 1 cup) heavy cream
- 150g (¾ cup) sugar
- 50g ( 2 TBS) organic light corn syrup
- 6g (2 tsp) tapioca starch
- 1 tsp vanilla paste (or extract)
- 150g (¾ cup) cream cheese (room temp)*
- Preheat the oven to 350 degrees. Cut the strawberries into halves (or quarters if they are monster-sized) and place in a small shallow pan*.
- Put the sugar, hibiscus, organic corn syrup, and water in a small pan over medium heat. Stir until the sugar is fully dissolved. Cook until the mixture just starts to boil. Turn off the heat and let the syrup sit for 20 minutes then strain out the hibiscus, pressing down to squeeze all the juices.
- Pour the syrup over the strawberries in the roasting pan. Make sure all the berries are coated in syrup and in a single layer. Roast for 40-45 minutes until thick, soft, and jam-like.
- Let the berries cool off. Pour the warm berries into a blender or food processer (or use an immersion blender) and blitz until fully pureed. Refrigerate until needed.
- Make an ice bath and set aside. Have a clean bowl and a fine mesh strainer standing by.
- Combine milk, cream, sugar, corn syrup, and tapioca starch in a saucepan. Whisk to remove any lumps. Cook over medium-high heat for 8-10 minutes until bubbles start forming around the edges but do not let it come to a full rolling boil. Keep stirring the mixture while it cooks.
- Once it’s thick enough to coat the back of a wooden spoon, pour through a fine-mesh strainer into the bowl that is standing by.
- Once the mixture is cooled to room temperature, add vanilla paste and cream cheese. Blend with an immersion blender or in a standard blender until there are no lumps.
- Place a piece of plastic wrap on the surface and refrigerate for a minimum of 4 hours or ideally overnight.
- Process in an ice-cream maker according to the manufacturer’s instructions. The ice cream is finished when it reaches the consistency of soft-serve ice cream (about 20-30 minutes on most machines)
- Put a couple of large spoonfuls of the strawberry into the bottom of a container, followed by a layer of ice cream. Alternate spoonfuls of strawberry and ice cream. For a thick ripple effect, don’t swirl the strawberry sauce (the ice cream is too soft at melty at this point) leave it layers, cover with plastic wrap and freeze until solid (3-4 hours depending on your freezer).
- this is a half recipe of Roasted Strawberry Swirl Just double the amounts listed here if you want some extra to serve on top of your scoops
- ½ lb is the weight of the strawberries AFTER they have been hulled (green tops removed). However, if you have exactly 1lb of fresh strawberries with tops, just do your best to remove as little of fruit as possible when hulling `and continue with the recipe as written. It will just be a tad sweeter and thinner.
- the cream cheese should regular (not whipped) at room temperature – very very soft.
- the pan should be small enough that all of the strawberries are snugged in a single layer and touching