Created By: Chef Todd
Description
A fresh take on strawberry ice cream, Driscoll’s Rosé Strawberries™ give this refreshing treat a vibrant and unique flavor of sweet rosé wine.
- 2 Packages (10 ounces each) Driscoll’s Rosé Strawberries™, hulled
- 3 egg yolks
- 3/4 Cup sugar
- 1 1/2 Cups heavy cream, divided
- 3 Tablespoons agave syrup or light corn syrup
- 4 waffle cones (optional)
- Toasted almonds (optional garnish)
- Toasted coconut (optional garnish)
- Crushed sugar cookies (optional garnish)
- Crushed snickerdoodle cookies (optional garnish)
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PLACE 2 packages hulled strawberries into the bowl of a food processor.
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PULSE until coarsely chopped.
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TRANSFER chopped strawberries to a large bowl and SET ASIDE.
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PLACE 3 egg yolks into a medium bowl.
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ADD 3/4 cup sugar and ADD 1/4 cup heavy cream and ADD 3 tablespoons agave syrup or light corn syrup.
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WHISK to combine.
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SET ASIDE egg yolk mixture.
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POUR remaining 1 ¼ cups heavy cream into a saucepan.
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HEAT over medium just until barely steaming. Do not overcook.
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POUR hot cream slowly into egg yolk mixture while WHISKING constantly.
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RETURN entire mixture to saucepan.
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HEAT over medium while WHISKING constantly until mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow mixture to boil.
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STRAIN custard through a fine-mesh sieve into chopped strawberries.
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STIR to combine.
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REFRIGERATE until chilled.
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FILL an ice cream maker with ice cream mixture.
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FREEZE according to manufacturer's instructions.
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SCOOP ice cream into 4 waffle cones or 4 dessert bowls.
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GARNISH with your favorite garnishes and SERVE immediately.