Strawberry Gelato

Remember the Vanilla Roasted Strawberries I made a few weeks ago?  The ones I said tasted like strawberries on steroids?  Well, I used them to make Roasted Strawberry Gelato which turned out absolutely Delizioso.  I hope you'll give both recipes a try.

Items used to make this recipe:

(affiliate links)

• food processor https://amzn.to/2zlX2Bh

• ice cream maker https://amzn.to/2LevtMV

• ice cream storage container https://amzn.to/2WA7bSU

• my favorite ice cream scoop https://amzn.to/35Opqs6

---

Roasted Strawberry Gelato

makes 1 quart

Printable Recipe

Ingredients

• 2 ¼ cups whole milk

• ¾ cup heavy cream

• 1 vanilla bean, split lengthwise

• 2 tablespoons cornstarch

• Pinch of salt

• 1 egg yolk

• 1 cup Vanilla Roasted Strawberries

Directions

1. Place the roasted strawberries in a food processor or blender and grind them as fine or as lumpy as you like; set aside.

2. Put 1 1/4 cups of milk, cream, and vanilla bean into a medium heavy-bottomed saucepan and heat over medium heat until bubbles appear around the edge of the pan, just before the mixture is about to boil.

3. Put the remaining 1 cup of milk, cornstarch and salt into a small bowl and stir until well combined.

4. Remove saucepan from heat and stir in cornstarch mixture.

5. Return to heat and cook, stirring frequently, until mixture thickens slightly (8-10 minutes); remove from heat.

6. Put egg yolk into a medium bowl and slowly whisk 1 cup of the hot milk mixture into the yolk, whisking constantly, then gradually add mixture back into the hot milk in the saucepan.

7. Stir in strawberries and refrigerate mixture in an airtight container for 4-48 hours.

8. Process in ice cream maker according to manufacturer's instructions (the Breville Smart Scoop rocks!).

9. Transfer to an airtight container and freeze. Allow to sit at room temperature for about 10 minutes before serving.

Ree's Baked Fudge Cups

By now most people are familiar with who Ree Drummond is, right?  You know, The Pioneer Woman?  the most successful food blogger out there - she gives great stuff away, makes TV appearances, has authored cookbooks, hosts her own cooking show - all the things we food bloggers dream of.    

Anyway, I was watching Ree's show the other day when she made this recipe she calls Baked Fudge.  It's kind of difficult to explain, so here's how Ree describes it:  

"Crusty, set upper crust... soft, but definitely not runny, filling.  It really is the best of both worlds. Chocolaty, but tastes like cake batter, but not as runny... but warm and delicious." 

I knew my chocoholic family would love them.

Enjoy!

Items used to make this recipe:

(affiliate links)

• 4-ounce ramekins https://amzn.to/2I91ExJ

• my favorite dutch-processed cocoa powder https://amzn.to/2WU6WQY

• pure vanilla extract https://amzn.to/3AEmKg6

---

Ree's Baked Fudge Cups

serves 8 (4-ounce ramekins)

Printable Recipe

Ingredients

• 4 whole eggs

• 1 1/2 cups granulated sugar

• 1/2 cup Dutch-processed cocoa powder

• 1/4 cup all purpose flour

• 1 cup unsalted butter, melted

• 1/2 teaspoon fine salt

• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325F.

2. In the bowl of a stand mixer, beat the eggs until light in color.

3. Add sugar, cocoa, flour, melted butter, salt, and vanilla; mix gently until combined.

4. Pour into 8 ungreased 4-ounce ramekins.

5. Place ramekins into a large roasting pan and fill pan with hot water until the water level reaches about half way up the side of the ramekins.

6. Bake 50-60 minutes, or until the top is crusty and the interior is moist, yet firm (shouldn't be liquidy). Serve warm, room temp, or cold - and don't forget to top them with ice cream or whipped cream - or both! PS - I tucked a few leftovers into the freezer and the Hubs loved eating them frozen.

Note

• Half the recipe above can be baked in an 8x8 casserole dish - adjust baking time and bake until batter is still moist, but set firm and no longer runny.

adapted from thepioneerwoman