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.
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.