2019-07-01_Louisiana_Cookin

91 louisianacookin.com

ROASTEDROASTEDSTRAWBERRYSTRAWBERRYICEICE
CREAMCREAMSANDWICHESSANDWICHESWITHWITH
OLIVEOLIVEOIL-CORNMEALOIL-CORNMEAL

CAKECAKE
MAKES 6

Each element of these sandwiches can
be made several days ahead. If you don’t
have an ice cream maker, assemble the
sandwiches with store-bought ice cream
and top with Roasted Strawberries.

1¾ cups sugar
1½ cups all-purpose fl our
½ cup cornmeal
1½ teaspoons kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1⅓ cups extra-virgin olive oil
1¼ cups whole milk
3 large eggs
Roasted Strawberry Ice Cream
(recipe follows)
Roasted Strawberries (recipe follows)

1. Preheat oven to 350 ̊. Line an
   18x13-inch sheet pan with parchment
   paper, and lightly grease with olive oil.


2. In a large bowl, whisk together
   sugar, fl our, cornmeal, salt, baking
   soda, and baking powder. In a medium
   bowl, whisk together oil, milk, and
   eggs. Add oil mixture to sugar mixture,
   a little at a time, whisking thoroughly.
   Scrape batter into prepared pan, and
   smooth with an off set spatula, making
   sure it’s as even as possible.


3. Bake until cake is an even golden
   brown and springs back when lightly
   touched in center, 25 to 35 minutes.
   Let cool completely. Wrap, and freeze.


4. Using a 3½-inch round cutter, cut
   12 circles from frozen cake. Using
   an ice cream scoop, scoop 6 even
   mounds of Roasted Strawberry Ice

Creamonto6 cakecircles.Topwith

remainingcakecircles,andpress

downlightly.Freezeuntilset.To

serve,topwitha heftyspoonfulof

RoastedStrawberries.

RROASTEDOASTED SSTRAWBERRYTRAWBERRY IICECE CCREAMREAM

MAKES 1 QUART

2 cups heavy whipping cream,

divided

6 large egg yolks

1 cup milk

½ cup sugar

1 teaspoon vanilla bean paste or

vanilla extract

Pinch kosher salt

1 tablespoon honey

2 drops rose water (optional)

1 cup Roasted Strawberries

(recipe follows)

1. In a large metal bowl, place 1 cup
   cream, and set over an ice bath. Place
   a fi ne-mesh strainer over top, and set
   aside.


2. In a medium bowl, place egg yolks.


3. In a medium nonreactive saucepan,
   combine milk, sugar, vanilla, salt, and
   remaining 1 cup cream. Bring to just
   under a simmer, and turn off heat.
   Whisking constantly, add half of warm
   cream mixture, a little at a time, to
   egg yolks. Return yolk mixture to pan.
   Cook until mixture coats the back of
   a wooden spoon and registers 180 ̊
   on a candy thermometer, 5 to
   10 minutes. Immediately strain
   mixture into reserved cream, stirring
   to combine. (This will help chill it
   faster.) Stir in honey and rose water
   (if using). Once cold, refrigerate for
   several hours or preferably overnight.


4. Set a shallow metal pan in freezer,
   and let pan get very cold. When ice

cream is cold, spin it in an ice cream

maker according to manufacturer’s

instructions. When it is very nearly

done spinning, drizzle in Roasted

Strawberries with their juices. The ice

cream should turn a pale pink and be

studded with chunks of strawberries.

Immediately transfer to pan in

freezer, and freeze for several hours

or overnight.

Note: Ice cream will be quite soft right

out of the ice cream maker. The honey

and the strawberry syrup will help

prevent the ice cream from turning

super hard in your freezer, which is

key to the texture of the ice cream

sandwiches.

RROASTEDOASTED SSTRAWBERRIESTRAWBERRIES

MAKES ABOUT 1¾ CUPS

3 pints fresh strawberries, washed

and hulled

⅔ cup sugar

1 tablespoon fresh lemon juice

1. Preheat oven to 325 ̊.


2. Sprinkle strawberries with sugar
   and lemon juice, and toss gently to
   combine. Lay berries in a fl at layer in
   a nonreactive pan (such as a ceramic
   or glass baking dish).


3. Roast until berries are glossy and
   dark red and syrup is thickened, 2½ to
   3 hours, checking every 30 minutes.
   After the fi rst hour, you may want
   to baste berries with their juices to
   keep them jammy. If berries seem
   like they’re beginning to caramelize,
   reduce heat. Once berries are done
   roasting, chill thoroughly, and store in
   their syrup up to 1 week.