Roasted Strawberry Coconut Milk Ice Cream

I remember being so excited when I finally decided to buy the ice cream maker attachment for my kitchenaid.  I thought I was being so resourceful because the only additional space it would take up was a bit of corner real estate in my freezer.  I used it about three times last summer, then began piling ice cube trays and bags of random frozen items on top of it, forgetting about its existence altogether.  I'm not sure why it didn't get used more because ice cream is almost a daily requirement for me in the summer time as the temperatures are sweltering and damn near unbearable.  As silly as this may seem, I've made a vow this spring and summer to stop the neglect and abandonment of my ice cream maker.  Maybe other "neglectful ice cream maker owners" out there can make that vow, too.

Silliness aside, it is actually rather practical to make your own ice cream.  I live in a place where Baskin Robbins is as gourmet as it gets.  Not only can it be a tad expensive, but I don't know what the heck is going into that artificially colored vat of "ice cream".  I am probably about to say something sacreligious since I'm from Texas, but even Blue Belle has a less than virtuous ingredient list.  If I can make something that doesn't upset my tummy and is a completely customized flavor, it's a win-win.

I've been drooling over this ice cream for a year now and since it's strawberry season here again, I figured it was the perfect time to test it out.  I veganized it by using only coconut milk and put a bit of a Courtney spin on it by adding some vanilla bean and ground cardamom.  The ice cream base is damn good on it own but I encourage you to add the roasted strawberries.  You will not be disappointed.      

Roasted Strawberry Coconut Milk Ice Cream
The xanthan gum/vodka listed with the ice cream base is optional, but it helps to create a smoother texture with less ice crystals as the ice cream freezes.  If you don't have an ice cream maker, you can make this into popsicles.  Instructions are included in the recipe below.  The ice cream base is slightly adapted from here

2 cans full fat coconut milk
1/2 cup raw cane sugar
1/2 a vanilla bean
1/2 tsp ground cardamom
pinch of xanthan gum or a tbsp of vodka (optional)

12 oz strawberries, hulled and quartered
1 tbsp raw cane sugar

For the strawberries: Toss the berries with the tbsp of sugar and spread them out in an even layer on a parchment lined baking sheet.  Roast them in the oven at 375 degrees for 20 to 30 minutes until they have reduced in size and are starting to release their juices.  The edges of the strawberries should be caramelized.  Cool the strawberries completely before using.  These can be made ahead of time and kept in the fridge.

For the ice cream base: Add the coconut milk, 1/2 cup of raw cane sugar, and the cardamom to a sauce pan.  Using a small knife, cut down the length of the vanilla bean and scrape all of the seeds into the coconut milk mixture.  Add in the vanilla bean as well.  Heat the mixture over medium, whisking to incorporate the sugar.  Bring the mixture to a boil, then remove it from the heat.  Stir in the xanthan gum or vodka if using.  Cover the mixture and allow it to chill for at least 4 hours or overnight. **If you are making popsicles instead of ice cream, add the roasted strawberries to your ice cream base, remove the vanilla bean halve, then pour it into your popsicle molds and freeze at least 4 hours.  If using wooden sticks, freeze the popsicles one hour before inserting them.  **

For the ice cream: Remove the vanilla bean halve from the ice cream base and discard it.  Process the mixture according to the manufacturer's instructions on your ice cream maker.  I added in the strawberries after about 10 minutes when the mixture starting getting thicker and gaining a bit of volume.  Eat immediately (it will be somewhat soft), or place in an airtight container in the freezer.  Makes approximately 6 to 8 servings.