Watermelon-lime ice pops and roasted strawberry ice cream

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Watermelon-Lime Ice Pops

From Chef Lesli Sommerdorf for Harmons

Makes 6-8 ice pops

Ingredients:

2 cups watermelon juice

1/4 cup fresh lime juice

1/4-1/2 cup sugar

Instructions:

In a pitcher, combine the watermelon and lime juices and 1/4 cup sugar. Stir to combine until sugar is completely dissolved. Taste again. When frozen, the juice will taste less sweet. Adjust sugar as needed, adding up to a total of 1/2 cup sugar.

Divide mixture among 6-8 ice pops. Freeze for 30 minutes. Carefully insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Freeze until sticks feel solidly anchored, about 45 minutes or up to overnight.

 

Roasted Strawberry Ice Cream

From Chef Lesli Sommerdorf for Harmons

Makes 1 1/2 quarts

Ingredients:

1 pound strawberries, stemmed, hulled and cut into quarters

1 tablespoon sugar, plus 1/2 cup

2 cups heavy cream

1 cup milk

Pinch of salt

6 egg yolks

1 tablespoon vanilla bean paste or vanilla

Instructions:

Heat oven to 450 degrees.

In a medium bowl, add the strawberries and 1 tablespoon sugar and toss to combine. Place on a rimmed baking sheet lined with a silicone mat or parchment paper and roast, about 20 minutes. Remove from the oven and let cool.

Meanwhile, fill a large bowl with ice water and place an empty medium bowl in the water.

In a heavy-bottomed saucepan over medium heat, add the cream, milk, 1/2 cup sugar and salt and whisk slowly to combine until the sugar has dissolved. Once wisps of steam and bubbles appear along the edge of the cream, pour 1/3 of the hot cream-milk mixture into a container with the egg yolks, whisking constantly. Pour 1/3 more of the hot cream-milk mixture into the yolks, whisking constantly. Pour the remaining 1/3 of the hot cream-milk mixture into the yolks, whisking to combine. Return the egg yolk-cream mixture to the saucepan over medium heat and, whisking constantly, continue to cook until an instant-read thermometer reaches 170-173 degrees, 8-10 minutes.

Pour the ice cream base into the empty medium bowl sitting in the ice water. Using a spatula, slowly stir to cool the mixture. Let cool, stirring occasionally, about 15 minutes.

Pour the cooled ice cream base into an ice cream maker and process according to the manufacturer’s directions, about 25 minutes. Add the cooled, roasted strawberries and let churn until combined. Transfer to a container with a lid and put in the freezer to continue to harden, 2-3 hours.