TZUTC: -0800   
   MSGID: 35454.fidonet_cooking@1:105/500 2dd16dfb   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ricotta Ice Cream With Roasted Strawberries   
    Categories: Icecream, Indian   
         Yield: 8 Servings   
       
   MMMMM--------------------ROASTED STRAWBERRIES-------------------------   
         1 lb Strawberries   
     1 1/2 tb Fresh lemon juice   
         1 ts Fresh lemon zest   
         1 tb Granulated sugar; up to 2 tb   
      
   MMMMM-------------------------ICE CREAM------------------------------   
         7    Graham cracker sheets;   
              - or any digestive biscuits   
              - or oreo cookies   
        20 oz Whole milk ricotta   
              - (2-1/2 c); pasteurized   
     1 1/2 c  Heavy cream; pasteurized   
         1 c  Whole milk; pasteurized   
       3/4 c  Granulated sugar;   
              - or to taste   
       1/4 ts Fine salt   
         1 tb Vodka (optional) *   
         1 lb Fresh strawberries;   
              - cleaned & chopped   
       
     * This reduces ice crystal formation while ice cream freezes.   
        
     Roasted Strawberries:   
        
     Pre-heat the oven to 350?F. Position the oven rack to the middle. I   
     use glass or ceramic baking dish but if using any other kind, line   
     with parchment paper.   
        
     Thoroughly wash the strawberries under running stream of water. Dry   
     them between folds of kitchen towel to completely remove any   
     moisture. Cut each berry in half for larger berries or cut into   
     quarters for smaller ones. Layer the cut berries in a single layer in   
     the baking dish. Squirt fresh lemon juice & zest over the berries.   
     Sprinkle the sugar. Roast the berries inside the oven for 25 to 40   
     minutes or until the juices thicken, they become syrupy, but the   
     edges of the berries do not burn. The time will depends on the size   
     of the berries and whether they are at the edge of the pan (faster)   
     or in the middle (slower). Keep an eye.   
        
     Remove roasted strawberries and juices & let cool to room temperature.   
     Using a fork gently mash the berries. Save about 1/2 cup of these   
     roasted berries to serve later with the ice cream if you desire, else   
     use the whole. If you want to make ice cream later, these roasted   
     berries can sit in the fridge for 3 to 5 days.   
        
     Ice Cream:   
        
     Put the graham cracker sheets in a ziplock bag & pound using a   
     rolling pin crush into fine bits. Set aside.   
        
     In a large bowl, lightly whisk together ricotta cheese and heavy cream   
     until smooth. Add the milk, sugar, salt & vodka (if using). Stir to   
     combine. Fold in the roasted berries (prepared above) along with   
     crushed graham crackers. Pour the ricotta mixture into an ice cream   
     maker and churn/freeze according to the manufacturer's directions.   
     Add the chopped strawberries 8 to 10 minutes before the end of   
     freezing.   
        
     Alternatively you can pour the mixture into a glass/metal dish, stir   
     in the chopped berries and freeze. You will need to stir the mix   
     every 2 hours to slow for a creamy ice cream. Let freeze overnight or   
     for at least 6 hours.   
        
     To Serve:   
        
     Using an ice cream scoop, places scoops of ice cream in the serving   
     bowls, top up with fresh grated lemon zest, nuts, or reserved roasted   
     berries. Serve immediately.   
        
     Notes:   
        
     Summer strawberries are quite sweet, so I added sugar accordingly.   
     This recipe makes a faintly sweet ice cream. If your berries are tart   
     or you prefer sweeter ice creams, increase the sugar quantity.   
        
     This recipe can be used for any kind of berries or stone fruits.   
        
     You can add few teaspoons of balsamic vinegar or maple sugar while   
     roasting the strawberries for added flavors.   
        
     Recipe by sanjuro   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26   
   SEEN-BY: 5020/400 5075/35   
   PATH: 105/500 81 229/426