22g (0.7oz)freeze-dried strawberriesblitzed into a powder
5large egg yolks
½pintstrawberrieshulled and quartered
For the Cake
Preheat the oven to 350°F. Grease and line a loaf pan with parchment paper and set it aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs to the butter mixture one at a time, fully integrating the first egg before adding the second. Set the mixture aside.
½ cup unsalted butter, ¾ cup granulated sugar, 2 large eggs
Sift the flour into a large bowl. Add the salt, baking powder, and baking soda and whisk to combine. Add a third of the flour mixture to the egg mixture and beat until fully integrated. Add half of the buttermilk and mix until fully incorporated. Repeat with the remaining flour mixture and buttermilk. Stir in the vanilla extract.
Fold the strawberries into the batter. Pour the batter into the prepared loaf pan and smooth the surface with an offset spatula. Transfer the cake to the oven and bake for 1 hour or until a toothpick can be inserted in the center and removed cleanly.
1 cup fresh strawberries
Let the cake cool in the pan for 10 minutes, then remove the cake and let cool completely before slicing.
For the Ice Cream
While the cake is in the oven, arrange the strawberries on a medium-sized baking sheet lined with parchment paper. Sprinkle the berries with 2 tablespoons of the sugar and place them in the oven alongside the cake. Roast the berries for 45 minutes. Take the berries out of the oven and set them aside to cool.
2 pints strawberries, ½ cup + 2 tbsp granulated sugar
Once the berries are cool, place them in a food processor and blitz until smooth. Transfer the berry mixture to a bowl and chill until ready to use.
In a small saucepan whisk to combine the milk and freeze-dried strawberries. Place the saucepan over medium heat. Heat the mixture until it's hot to the touch but not boiling.
1½ cup milk, 22g (0.7oz) freeze-dried strawberries
While the milk is heating up, place the yolks, the remaining sugar, and the salt in a bowl and whisk to combine. Ladle the hot milk mixture into the yolk mixture to temper the eggs. Pour the yolk mixture into the saucepan and cook over medium-low heat until the mixture is thick enough to coat the back of a spoon. ** Transfer the milk mixture to a bowl and chill for 3 hours or overnight.
½ cup + 2 tbsp granulated sugar, 5 large egg yolks, ¼ tsp kosher salt
Once the ice cream base is chilled, whisk in the heavy cream. Pour the mixture into an ice cream maker and churn for 30 minutes or until the ice cream resembles soft serve. Spoon half of the ice cream into a chilled loaf pan. Add 4-5 spoonfuls of the roasted strawberry puree and, using a knife, cut and swirl the puree into the ice cream. Repeat with the remaining ice cream and puree. Cover the ice cream and freeze for at least 3 hours or overnight.
1½ cups heavy cream
For the Berries
Place the berries and sugar in a bowl and toss to coat. Cover and let the berries sit for 1 hour, stirring occasionally.
½ pint strawberries, 2 tbsp granulated sugar
Place a slice of the strawberry cake on a plate and top with a scoop of the Roasted Strawberry Ripple Ice Cream. Garnish with a spoonful of the macerated berries and serve immediately.
** I found the finished ice cream base had a bit of a murky color, so I added a little red color gel to make it a little rosier. This is optional, though.