I feel like most people belong to one of two fruit cliques.
You’re either a melon or a berry person.
Now, of course you can have people that love fruits in both buckets but I’ve generally found that you’ll see people picking apart a fruit salad at a cookout; either leaving melon or berries behind.
I’m a berry girl. Give me a bowl of strawberries, raspberries, and blueberries and I’m a happy camper.
My husband is belongs to the melon clique. He loves cantaloupe and watermelon.
We definitely compliment each other at those aforementioned cookouts!
This spring, we planted a garden in our backyard. Herbs for me, pepper plants for him, and I was able to sneak in a strawberry plant that the rabbits have thoroughly enjoyed gnawing down to stems every morning.
Realizing that Thumper won’t allow me to grow my own strawberries this year, I began seeking them out at our local farmer’s market. Have you ever seen anything look so good? (If you’re a melon person, don’t answer that question).
As homage to my new herb garden and the strawberries I’ll never grow, here’s a really delicious ice cream that made me lick the bowl insert to my ice cream maker.
And yes, I’m proud to admit that.
Roasted Strawberry & Thyme Ice Cream–Day 19: Ice Cream Marathon
- 2 c. half & half
- 2 tsp. cornstarch
- 1 1/2 c. cream
- 3/4 c. sugar
- 1 tbsp. corn syrup
- 1/2 tsp. vanilla extract
- 1 oz. cream cheese, softened
- 6-8 sprigs of thyme, leaves removed
- Roasted Strawberry & Thyme Puree (recipe follows)
- Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside. Place cream cheese in a small bowl and set aside.
- In a large saucepan combine the remaining half & half, cream, vanilla seeds, sugar, and corn syrup. Heat over medium heat until it simmers.
- Let simmer 4-5 minutes. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
- Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
- Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
- Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and add the thyme leaves to steep. Seal the bag, trying to eliminate as much air from inside the bag as you can.
- Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
- Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
- In the last 5 minutes of processing, add in the strawberry puree.
- Transfer to a container and freeze until firm.
Roasted Strawberry & Thyme Puree
- 1 quart fresh strawberries, hulled
- 6-8 sprigs of thyme, depending on size
- 1/4 c. sugar
- Preheat oven to 375°. Spray a 9x13 pan lightly with cooking spray. Add the strawberries and thyme to the pan. Sprinkle over the sugar and toss to coat.
- Roast in the oven, turning the pan occasionally for 20-25 minutes until the strawberries darken in color, juices release from the berries, and the sugar melts.
- Remove the pan from the oven and use a fork to pull out the thyme sprigs.
- Pour the berries and sugary syrup into a bowl and puree with a hand blender (or transfer mixture to a stand blender).
- Strain mixture to remove seeds and let cool.