Roasted Strawberry Mango Ice Cream

Looking for a new and interesting dessert for Memorial Day weekend? Try this roasted strawberry mango ice cream. Strawberries and mangoes are a wonderful combination and, to give this ice cream a greater depth of flavor, I roast the strawberries and add a bit of freshly ground cardamom. I use canned Alphonso mango pulp, but you can purée ripe mangoes, adjusting the sweetness to your liking.

Roasted Strawberry Mango Ice Cream
2 c. sliced strawberries
2-3 Tbsp. sugar
1 large egg
pinch of kosher salt
1 tsp. vanilla extract
2 Tbsp. fresh lemon juice
1/8 tsp. freshly ground cardamom or more to taste
1/2 c. mango purée 
2/3 c. sugar
2 c. heavy cream
1/2 c. whole milk

Preheat the oven to 375 degrees. Place strawberries on a baking sheet. Sprinkle with 2-3 Tbsp. sugar. Stir. Roast for 15 minutes or until berries are soft and syrupy. Cool 5 minutes. In a blender combine egg, salt, and vanilla. Blend for 1-2 minutes until frothy. Add lemon juice, cardamom, and mango purée. Blend until smooth. Add 1 c. roasted strawberries and blend until smooth. Add cream and milk. Blend again. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 quart.

  
 

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