Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Kate Washington
Recipe by Sunset July 2011

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Credit: Annabelle Breakey

Recipe Summary test

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. In a large bowl, stir together sugar and lemon zest. Scrape seeds from vanilla bean and add with bean pod to sugar mixture, stirring to combine. Add berries; toss gently to coat. Spread evenly on baking sheet.

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  • Roast until berries have released some of their juice and are starting to soften, 8 to 10 minutes; be careful not to scorch.

  • Transfer berries to a bowl to cool slightly, about 5 minutes. Discard vanilla pod. Scoop ice cream into serving bowls and top with berries.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

243 calories; calories from fat 26%; protein 3.8g; fat 7.2g; saturated fat 4g; carbohydrates 44g; fiber 7.5g; sodium 48mg; cholesterol 25mg.
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