BANG STRAWBERRY RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Toss strawberries with 1/2 cup sugar in a large bowl until thoroughly combined. Spread on the lined baking sheet.
• Bake in the preheated oven until tender, golden brown, and fragrant, about 10 minutes. Cool to room temperature, about 15 minutes.
• Transfer strawberries to a blender; puree until smooth. Press puree through a fine-mesh strainer using a spoon; discard seeds and pulp.
• Combine remaining 1/4 cup sugar and xanthan gum in a small bowl.
• Pour water into a small saucepan. Add sugar mixture and whisk vigorously until very smooth. Stir in corn syrup. Cook over medium heat, stirring often, until sugar dissolves fully, about 3 minutes. Remove from heat and whisk in strained strawberry puree and coconut cream.
• Transfer mixture to an airtight container and refrigerate until cold, at least 4 hours and up to 24 hours.
• Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches soft serve consistency, 15 to 25 minutes.
• Scoop soft serve into a piping bag using a spatula; pipe into ice cream cones.

Steps:

• For the sage ice cream: Pulse the sage in a food processor or chop by hand until it is dark green and finely chopped. Fold the chopped sage into the ice cream using a sturdy metal or wooden spoon until combined.
• Spread the ice cream into the bottom of the crust and freeze until firm, 1 hour.
• For the lemon curd: Combine the milk and 1/4 cup water in a medium saucepan over medium heat. Mix together the sugar, cornstarch, salt and yolks in a large mixing bowl. When the milk is hot, but not boiling, slowly pour into the yolk mixture while whisking vigorously. Once both mixtures are combined, pour all ingredients back into the saucepan. Add lemon juice and cook over medium heat, stirring constantly until thick and boiling. Pour through a fine-mesh sieve into a medium bowl, and fold in the butter until combined. Cool until set and at room temperature, 2 to 3 hours.
• For the raspberry compote: Gently mix together the raspberries and sugar until combined.
• For assembly: Pour the cooled lemon curd into the pie shell over the ice cream layer. Freeze until firm, 1 to 3 hours. Top with the raspberry compote just before serving.