Roasted strawberry and orange blossom swirl ice cream – Little Big H

For the strawberry swirl

• 250 g punnet of strawberries; hulled
• A sprinkling of caster sugar
• 1 tablespoon orange blossom water

For the ice cream

• 1/3 (80g) caster sugar
• 1/2 cup milk
• 1 cup heavy cream
• 1 teaspoon vanilla bean paste

• Place the strawberries in an oven proof dish and sprinkle lightly with caster sugar. Roast in a 180 degree C (350 degrees F) oven for about 30 minutes. They should start to break down and be oozing juice. Once cooked place in a bowl and mash with a fork (I like to leave it a little bit chunky). Allow to cool slightly and add the orange blossom water. Refrigerate until well chilled

For the ice cream

• In a medium sized bowl, whisk the milk and sugar for a few minutes to combine. Add the vanilla and cream and whisk to combine. Churn in an ice-cream maker according to your machines instructions. You want to remove it when it is a soft serve consistency so you can stir through the strawberry component. Add the ice-cream to a container and pour the chilled strawberry mixture over the top. Using a knife swirl it through the ice cream and refrigerate again until completely set
• Serve on its own or with fresh seasonal fruit

This recipe doesn’t make a huge amount of ice cream so double the recipe if you like. My ice cream maker isn’t very large so I tend to make smaller quantities