With only six ingredients, this roasted strawberry and ANGOSTURA® orange bitters ice cream recipe features the incredible flavour of sweet roasted strawberries paired with the subtly complex aromatics of ANGOSTURA® orange bitters.
This post was originally written in collaboration with ANGOSTURA® bitters, but all thoughts and opinions expressed are our own. Thank you for supporting the brands that allow me to do what I love: mess up my kitchen and share recipe stories.
Table of Contents[Hide][Show]
Needing to cool down during the heatwave?
Come on mainland UK, what’s this I hear about you guys having a heatwave? Quit hogging the summer, will you!
I jest. Slightly.
We in Shetland are quite content with our natural air conditioning, which is up full whack year-round. Really, we are. With the added bonus of summer fog, it’s like living inside a frosted 25 W lightbulb.
We did have that one really sunny Sunday day recently where the sun came out for an entire afternoon and evening. The weather app said 18 °C! To cool down, I’d made a batch of some rather delicious roasted strawberry and ANGOSTURA® orange bitters ice cream to enjoy in the garden.
Basking, proper like.
It was lovely.
Roasted strawberry ice cream
The idea for this came about during a recent BBQ. For dessert, I served strawberries, cream, and meringues with a drizzle of balsamic vinegar and a good twist of black pepper.
This dessert initiated a discussion about unusual food pairings. For example, you might not think to pair strawberries with black pepper and vinegar, but it really does work. Add some avocado, and you’ve got an epic summer salad, too.
This led to a discussion on the merits of roasting strawberries. The idea of making ice cream with roasted strawberries sprang to mind.
It became something I needed to do.
ANGOSTURA® orange bitters
Like balsamic vinegar, ANGOSTURA® bitters is a well-known ingredient found in many cupboards. Did you know that it is a versatile culinary ingredient and can be used in more things than just your favourite martini or Old Fashioned ice cream?
In 2007, ANGOSTURA® expanded its bitters range to include ANGOSTURA® orange bitters. In this formula, citrus oils from hand-selected oranges, carefully blended herbs and spices, and nearly 200 years of knowledge combine to bring a unique orange flavour to any recipe.
Use ANGOSTURA® orange bitters as a substitute for orange zest in all food and drink recipes, including ice cream.
Why you should roast strawberries
Roasting strawberries brings out their flavour, resulting in a deeper, richer strawberry experience. It’s like effortlessly making strawberry compote in your oven.
Roasting the strawberries before making this strawberry ice cream gives the finished dessert a more intense strawberry flavour. ANGOSTURA® orange bitters enhance this even further.
Mash your strawberries in the pan you roasted them in, incorporating all the delicious strawberry juices into your ice cream.
What you need…
(click here for the full, printable recipe)
- 300 ml full-fat milk – milk fat adds a creamy richness to the recipe, so don’t be tempted to substitute this with skimmed milk. Full fat all the way.
- 4 egg yolks – these are used for thickening the custard base and they give the finished ice cream a rich, creamy consistency.
- 100-150 grams caster sugar – if your strawberries are already super sweet, use a lower amount of sugar. There’s a little sugar on the roasted strawberries too.
- 300 ml double cream – the high fat content in the cream coats the ice crystals in the ice cream, resulting in a smooth creamy textured dessert.
- 500 grams strawberries – stems and leaves removed, cut into halves or quarters, depending on their size.
- 1 tbsp ANGOSTURA® orange bitters – use as a substitute for orange zest in all food and drink recipes, including ice cream.
How to make it
- Pour 300 ml full-fat milk into a small saucepan and heat gently over medium-low heat.
- Meanwhile, whisk 4 egg yolks and 100 grams of caster sugar together until they are light and drop like ribbons from the whisk.
- Remove the milk from the heat when the temperature reaches 180-185°F (82-85°C).
- While whisking, pour the hot milk over the top of the egg yolks and sugar.
- Return the custard mix to the saucepan and heat over medium-low until it reaches 170°F/72°C. The custard will coat the back of a spoon when it is ready, and a finger drawn down the back will leave a line.
- Transfer to a measuring jug and leave to cool in the refrigerator for two hours before adding 300 ml double cream.
- Preheat your oven to 350°F/180°C/160°C fan.
- Meanwhile, trim 500 grams of strawberries and cut them in halves or quarters, depending on their size. Arrange the strawberries cut side up in a baking tin.
- Sprinkle the strawberries with 2 tbsp caster sugar.
- Roast the strawberries in the oven for 30 minutes.
- Allow to cool before mashing the strawberries with a potato masher.
- Stir in 1 tbsp ANGOSTURA® orange bitters and mix with the custard mix.
- Churn in your ice cream maker as per the manufacturer’s instructions.
- Transfer the soft-serve ice cream to a freezer-proof container and freeze until hard.
What else can I do with roasted strawberries?
Use these roasted strawberries to top yoghurt, pancakes, porridge, ice cream or cheesecake!
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Roasted strawberry ice cream recipe
Ingredients
- 300 ml full fat milk
- 4 egg yolks
- 100 grams caster sugar
- 300 ml double cream
- 500 grams strawberries
- 2 tbsp caster sugar
- 1 tbsp ANGOSTURA® orange bitters
Affiliate Links
This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.
Equipment
Instructions
- Pour 300 ml full fat milkinto a small saucepan and heat gently over medium-low heat.
- Meanwhile, whisk 4 egg yolks and 100 grams caster sugar together until they are light and drop like ribbons from the whisk.
- Remove the milk from the heat when the temperature reaches 180-185°F (82-85°C).
- While whisking, pour the hot milk over the top of the egg yolks and sugar.
- Return the custard mix to the saucepan and heat over medium-low until it reaches 170°F/72°C. The custard will coat the back of a spoon when it is ready, and a finger drawn down the back will leave a line.
- Transfer to a measuring jug and leave to cool in the refrigerator for two hours before adding 300 ml double cream.
- Preheat your oven to 350°F/180°C/160°C fan.
- Meanwhile, trim 500 grams strawberries and cut them in halves or quarters, depending on their size. Arrange in a baking tin, cut side up.
- Sprinkle the strawberries with 2 tbsp caster sugar.
- Roast the strawberries in the oven for 30 minutes.
- Allow to cool before mashing the strawberries with a potato masher.
- Stir in 1 tbsp ANGOSTURA® orange bitters and mix with the custard mix.
- Churn in your ice cream maker as per the manufacturer's instructions.
- Transfer the soft-serve ice cream to a freezerproof container and freeze until hard.
Old Fashioned Bourbon and Orange Bitters Ice Cream
OK, I think I need to roast some strawberries now…
This look absolutely fantastic! Can’t beat home made ice-cream.
This ice cream looks so scrumptious. Perfect dessert.
This ice cream looks so scrumptious! I love strawberries, but I’ve never thought to roast them before. Will be giving this recipe a try very soon!
I love, love, love strawberries and this ice cream recipe is top notch! Thank you for sharing a great summer treat!
What a unique flavour combination for ice cream. It sounds perfect for summer.