Twinkle’s Kitchen | Roasted Strawberry Goat Cheese Gelato

By Twinkle VanWinkle, LIN Lifestyle Expert

One thing I do know, and that is ice cream is really an amazing creation.

It can bring smiles to the saddest of tiny faces and bring kids of all ages running in delight, spoons in hand.

It’s a band-aid for booboos, a sweet nightcap and the perfect way to compliment a piece of pie.

The best thing about ice cream is that if you are making your own, you can basically create any flavor you could possibly think of. Want caramel with toffee? Done. Chocolate with strawberries? Easy. Triple chocolate-espresso with bacon? No problem.

Just grab the ingredients, find a base recipe and start those ice cream makers a’churnin.

With this recipe I used a Philadelphia-style recipe. I wanted to create a creamy gelato-style dessert, but wanted to make sure it was egg-free, mostly because I didn’t want to cook anything.

I subbed goat cheese for cream cheese to get an earthier flavor, one that also pairs well with berries and fruit.

For the sweet, fresh fruit, I used some ripe strawberries we had picked at the local strawberry farm. I roasted the berries and let them cool for at least two hours before I used them for ice cream.

Roasted Strawberries

  • 2 pints of fresh strawberries, hulled
  • ½ cup organic sugar or honey
  • 1 tbs. olive oil

How-To:

Line a baking sheet with parchment paper, lightly oil with olive oil. Preheat oven to 400 degrees F.

Chop two pints of strawberries roughly – you want some good, large chunks.

Toss with ½ cup of sugar or ½ honey (or agave) and spread across baking sheet, making sure you’ve got one layer. This will help them all roast evenly.

Bake for about 20 minutes, just until the berries begin to brown. Cool for two hours before adding to an ice cream recipe.

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Roasted Strawberry Goat Cheese Gelato

  • 2 pints roasted strawberries
  • 1 cup fresh goat cheese
  • 2 cups coconut milk
  • 1 cup almond milk
  • 1 tbs. cornstarch
  • 1/4 tsp. fine sea salt
  • ½ cup honey or organic sugar (or agave)

*You can substitute 2 cups whole milk and 1 cup heavy cream for the coconut and almond milks if you like.

How-To:

(I use a Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker)

Pour the ice cream base into your frozen canister and spin for about 25-30 minutes or until thick and creamy.

In a airtight container, layer the ice cream base with the strawberries, don’t mix.

Press a clean piece of parchment over the top of the ice cream and smooth, then place lid on top. Freeze for at least four hours in the coldest part of your refrigerator.

Serve with freshly chopped strawberries.

If you are making ice cream old-school with an electric or hand-crank ice cream churner, follow manufacturer’s directions.

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Twinkle VanWinkle has over 20 years of professional cooking under her apron strings, feeding thousands of friends, family and other folks. She baked apple pies for the “Oprah Winfrey Show” and has appeared on Food Network’s “The Best Of…” Along with producing dynamic lifestyle content for LIN Media, she is a mother, urban gardener, chef, musician and social media fanatic.

Find out more on TwinkleVanWinkle.com or  Foodspotting, Tumblr and Twitter.  by Twinkle VanWinkle

 

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