Roasted Strawberry Ice Cream

Ingredients

• 1 pint strawberries, hulled and sliced 1/2 inch thick
• 1/3 cup sugar
• 3 tbsp lemon juice
• 1 1/2 cups whole milk
• 2 tbsp corn starch
• 4 tbsp softened cream cheese
• 1/8 tsp sea salt
• 1 1/4 cup heavy cream
• 2/3 cup sugar
• 2 tbsp corn syrup
• 1/4 cup buttermilk

Directions

1. Combine the strawberries and sugar in an 8″ square baking dish and roast in a preheated 375 degree oven until softened, about 8 minutes. Puree berries in a blender or food processor with the lemon juice.
2. Mix 2 tbsp of the milk with the corn starch in a small bowl until dissolved. Set aside.
3. In a medium bowl, whisk cream cheese and salt until smooth. Set aside.
4. Fill a large bowl with ice water. Set aside.
5. Combine the remaining milk, cream, sugar, and corn syrup in a large saucepan. Bring to a boil over medium-high heat and boil for 4 minutes. Remove from heat and slowly whisk in cornstarch mixture. Return to medium high heat and cook, stirring, until slightly thickened, about 1 minute. Remove from heat.
6. Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the strawberry puree and buttermilk and blend well. Pour mixture into a 1-gallon freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as it melts, until completely chilled, about 30 minutes.
7. Pour the ice cream base into the frozen ice cream maker canister and process until thick and creamy. Pack into a storage container and freeze until firm, at least 4 hours. Remove from freezer 10 minutes before serving to soften slightly.

Curried Brussel Sprouts

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INGREDIENTS

• 3 tbsp. olive oil
• 1 lb. Brussels sprouts, outer leaves removed and halved lengthwise
• ¼ tsp. black mustard seeds
• ¼ tsp. whole cumin seeds
• 1/8 tsp. ground cumin
• 1/8 tsp. ground chile powder
• ¼ tsp. ground turmeric
• 1 bay leaf
• 1/8 tsp. ground garam masala powder
• 1/8 tsp. ground coriander
• 4 cloves garlic, minced
• 1 2" piece ginger, minced
• 1 medium red onion, chopped
• 1 ripe tomato, chopped
• 2 tsp. kosher salt
• 2 tbsp. cilantro, chopped

 

INSTRUCTIONS

1. Heat 1 tbsp. olive oil on high in a medium skillet. Add Brussels sprouts, cut side down. Turn the heat down to medium and let the sprouts brown, 5 minutes. Take the sprouts off the heat, remove from pan and let cool.
2.  Heat 1 tbsp. olive oil in the same skillet, toss in the whole cumin seeds and the mustard seeds till fragrant, 20 seconds. Stir in the remaining spices and heat for another five seconds. Add the garlic, ginger, and onion and cook on medium high heat, stirring occasionally till translucent, 6 minutes. Add the tomatoes and cook on medium high heat till the onions start to caramelize and the tomatoes are reduced, 7 minutes. Add the remaining olive oil and stir. Add the browned Brussels sprouts and season with salt. Let cook 1 minute. Remove from heat, top with the chopped cilantro and serve warm.

SERVES 4