Ice cream for breakfast

I'm sorry, I made ice cream again. Strawberry and coconut milk ice cream this time. The strawberries are caramelized in the oven first. The coconut milk is used along with eggs and sugar to make the custard. Everything is put together in the ice cream maker and the result is a source of heavenly pleasure, which finishes freezing in the freezer. This ice cream tastes like strawberry piña colada, like butter and jelly, like strawberries and cream, like summer... Those of you who don't have an ice cream maker and a freezer must be green with envy right now. You have two options:

• Option 1: Go to the store, buy a pint of Haagen-Dazs and wrongly believe, immerse in the deepest ignorance and living in the darkest dark, that it's as good as homemade ice cream. Pros: it's cheaper, it's faster. Cons: it's really not as good, it makes you fatter, it isn't cool because you didn't do it yourself, and you will be in the dark for the rest of your life.

• Option 2: Spend a little more and buy an ice cream maker. Make this ice cream. Pros: you will know what heaven is like. Cons: None. Unless you think that having ice cream for breakfast is inappropriate. 

The decision is ultimately yours. And no, I don't sell ice cream makers. I just do this because I care about you guys. Really.

Caramelized strawberry and coconut ice cream

Adapted from Sprouted Kitchen

1lb / 500g strawberries, quartered

2 tbsp sugar

1 pinch of salt

2 egg yolks

1 cup/ 200g sugar

1 13.5 can/ 400 ml coconut milk

Preheat the oven to 300°F / 150°C

Cover a baking sheet with parchment paper. Put the strawberries over it, making a mountain, and sprinkle it with 2 tablespoons of sugar and 1 pinch of salt. Toss to coat and spread the strawberries to form an even layer. Roast in the oven for 25 minutes. Let them cool completely.

In a medium glass bowl beat the egg yolks and the sugar. Put the bowl in a water bath (immerse the bowl in a bigger pot half full of boiling water over the stove) and keep stirring until the sugar dissolves completely. Add the coconut milk and keep stirring until the mixture thickens and covers the spoon. Transfer to a chilled container and refrigerate for 2 hours.

Use the ice cream maker to churn the custard following the manufacturer's instructions. After 3/4 of the churning time has passed, mash the strawberries a little with a fork and add the to the ice cream maker. Let it continue until the end. Pour the ice cream in a chilled container with lid and freeze for a minimum of 2 hours before consuming. 

Congratulations, you have experienced heaven without having to die.