Roasted Strawberry Gelato

from ButterYum

makes 1 quart

Ingredients

• 2 ¼ cups whole milk

• ¾ cup heavy cream

• 1 vanilla bean, split lengthwise

• 2 tablespoons cornstarch

• Pinch of salt

• 1 egg yolk

• 1 cup Vanilla Roasted Strawberries

Directions

1. Place the roasted strawberries in a food processor or blender and grind them as fine or as lumpy as you like; set aside.

2. Put 1 1/4 cups of milk, cream, and vanilla bean into a medium heavy-bottomed saucepan and heat over medium heat until bubbles appear around the edge of the pan, just before the mixture is about to boil.

3. Put the remaining 1 cup of milk, cornstarch and salt into a small bowl and stir until well combined.

4. Remove saucepan from heat and stir in cornstarch mixture.

5. Return to heat and cook, stirring frequently, until mixture thickens slightly (8-10 minutes); remove from heat.

6. Put egg yolk into a medium bowl and slowly whisk 1 cup of the hot milk mixture into the yolk, whisking constantly, then gradually add mixture back into the hot milk in the saucepan.

7. Stir in strawberries and refrigerate mixture in an airtight container for 4-48 hours.

8. Process in ice cream maker according to manufacturer's instructions (the Breville Smart Scoop rocks!).

9. Transfer to an airtight container and freeze. Allow to sit at room temperature for about 10 minutes before serving.