Helen Goh’s no-churn, roasted-strawberry and mint ice-cream

Roasting strawberries concentrates the natural sugars in the fruit and intensifies their flavour for this no-churn ice-cream. The mint, chopped and infused into the custard, adds a refreshing note. The almond brittle adds a moreish texture and keeps well in an airtight container should you wish to make extra.

No-churn, roasted-strawberry and mint ice-cream.Credit: William Meppem. Styling by Hannah Meppem

Makes 750ml

For the ice-cream
600g strawberries (about 20 large ones), washed and hulled
1 large egg, plus 2 large egg yolks
1 tbsp lime juice
180g caster sugar
24 large mint leaves, finely chopped
1/8 tsp salt
200ml whipping cream
strawberries and fresh mint leaves for garnish

For the almond brittle
70g flaked almonds
50g caster sugar
50g golden syrup
25g unsalted butter
pinch of salt

1. Preheat oven to 180C fan-forced (200C conventional) and line a large roasting tray with baking paper. Spread the strawberries on the lined tray and roast for 40 minutes until they exude their juices and collapse. Remove from oven and allow to cool before transferring the berries (but not the juices) to a food processor. Blitz to a purée, then scrape into a bowl, cover and refrigerate.

2. Pour enough water into a medium saucepan so that it rises about 3cm up the sides: you want the bowl from the electric mixer to sit over the saucepan without touching it. Bring to the boil, then reduce to a low simmer.

3. In the meantime, whisk together the egg, egg yolks, lime juice, sugar, mint leaves and salt in the bowl of the electric mixer. Place the bowl over the simmering water and whisk continuously for about 5 minutes until the sugar has dissolved and the mixture is very warm. Transfer the bowl back to the electric mixer and beat on a medium-high speed until the mix is thick and cool (about 10 minutes). Add the cold purée and whisk on low speed until combined, then place in the fridge.

4. Place the cream in a clean bowl and whip with a hand-held beater (or the electric mixer if you have another clean mixing bowl) until soft peaks form. Using a whisk or spatula, gently fold the cream through the strawberry custard until fully combined, then pour into a container to freeze for at least 12 hours.

5. To make the almond brittle, preheat oven to 170C fan-forced (190C conventional) and have on hand a large oven tray with two pieces of baking paper to fit.

6. Spread the flaked almonds on a baking tray and toast for 5 minutes until light golden-brown. Remove from oven, but leave it switched on.

7. Place the sugar, golden syrup, butter and salt in a small saucepan over medium-high heat and stir continuously until the mixture is combined and comes to a boil. Remove from heat, add the warm almonds and stir through.

8. Place one sheet of baking paper on the kitchen bench and pour the almond caramel on top. Cover with the other piece of baking paper, then use a rolling pin to press and spread the caramel to a thin sheet. Slide the paper with the caramel onto the baking tray, then carefully peel off the top layer of baking paper. Place in the oven and bake for 10-12 minutes until deep golden-brown. Remove from the oven and set aside to cool before breaking into shards.

9. Serve the ice-cream with fresh strawberries, mint and shards of almond brittle.

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