my ice cream kick is holding out longer than my use of capitalization in sentences, and i’m totally ok with it! pinterest, and the internet as a whole has been turning up so many inspiring flavor combinations to help cool me down; i might even try dabbling in sorbets next for when i really want an intense fruit flavor!
this weeks experiment; Snake Bite. i have no idea why i chose to name it that, maybe it’s for the heat of the jalapeños as they sneak up on you? and yes, theres jalapeños in this treat, and they are divine! after being caramelized and chilled, the true pepper flavor shines through sweetly, leaving a faint tingle on your tongue. you can absolutely add more peppers to increase the heat, and i plan on making different sweet vs hot combos to see how far i can take the concept. the other star of the show are the roasted strawberries. fresh berries have too much water, resulting in too many little icy bits in your ice cream. roasting helps intensify their flavor as well, and keeps all of the flavors in balance.
Roasted Strawberry Jalapeño Ice Cream- aka Snake Bite!
4 c chilled full fat coconut milk
1 large jalapeño, seeded and diced small
2 cups sliced strawberries
3/4 c agave, to to taste
1 tsp vanilla extract
first, start by placing the strawberries in a single layer on a foiled baking sheet. dust with roughly 1/4 c sugar, and place in your oven/toaster oven and roast at 400 until syrupy and tender- about 20 minutes or less. pop in the freezer to chill down.
while those are cooking, place the jalapeños, 2 tbs water, and 3 heaping tablespoons of sugar in a sauce pan. bring to a simmer, and let bubble without stirring until the sugar just begins to change color. remove from the heat and immediately dump onto parchment paper or a silicone mat. pop in the freezer to chill down. break into pieces once cool.
place the vanilla, 1/2 c agave, 2 cups coconut milk, and the jalapeño candy in a food processor. pulse until the jalapeño pieces are in tiny bits, but not completely pureed. now, add in the strawberries and their syrup, and pulse until macerated, but not smooth. mix this with the rest of your coconut milk, and taste for sweetness keeping in mind that once chilled, the heat, and the sweetness will be dampened. add a pinch of salt and process in an ice cream maker according to the manufacturers instructions. once at the soft-serve stage, pack into a freezer safe container and let harden for 4-6 hours before enjoying!