I should be working on my manuscript; I have a couple precious hours of no work and no chores, and I really, REALLY should be working on my manuscript--but not before I share this awesome recipe!
There's been a heat wave in Central Ohio for the last week, and Jeni's Splendid Ice Cream - the best thing to come out of Ohio since nominating Lincoln to run for president - has been closed. There was a listeria thing. Nobody got sick. But all the ice cream was dumped. And there has been many a tear of anguish.
It left me with no choice but to make some of my own. My mother-in-law visits tomorrow, so I wanted it to be something extra delicious for her. So I made this...and it's everything you could ever want in a frozen dessert.
Z.D.'s Roasted Strawberry Balsamic Sherbet
Ingredients:
4 Cups strawberries, green tops trimmed
1 Cup vanilla sugar
2 Tbs quality balsamic vinegar
1 & 1/3 Cup milk (not skim)
1/3 Cup plain Greek yogurt
1/8 tsp kosher salt
Directions:
- Pre-heat your oven to 400º F. Halve or quarter berries into chunks roughly all the same size, place in a large glass baking dish and toss with the sugar (if the vanilla bean pieces from your vanilla sugar fall in, that's a good thing)! Roast in the oven for 30 minutes, stirring every 10 minutes. Remove from oven, allow to cool to room temperature.
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| Yeah, I didn't have time to take a lot of pictures. Here are the strawberries, BEFORE I cut them, tossed them with sugar, or roasted them. Y'know, in case you've never seen a strawberry before. |
- Pour into your ice cream maker, and churn according to the directions. Scrape into a freezable, sealable container, and freeze at least six hours before serving.
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| Your finished product with have a pale, dusty rose color, and a rich, not-overly sweet strawberry flavor. |
I'ma serve this tomorrow with a bittersweet chocolate brownie and a cup of earl grey tea. That's just how I roll.