Rize and Shine
Brown Butter-Sourdough Ice Cream, Roasted Strawberries, Candied Sourdough Breadcrumbs
Ice Cream Maker Sydney Arkin of Bad Walter's Bootleg Ice Cream | Oakland, CA
Adapted by StarChefs | August 2026 | Photo: Alexander Zeren
INGREDIENTS
Roasted Strawberries:
6.8 kilograms frozen strawberries
2.33 kilograms granulated sugar
Citric acid
Kosher salt
Candied Sourdough Breadcrumbs:
1.148 kilograms sourdough bread, diced
529 grams granulated sugar
206 grams melted, unsalted butter
Kosher salt
240 grams coconut oil
To Assemble and Serve:
1 kilogram granulated sugar
20 grams guar gum
200 grams atomized glucose
600 grams brown sugar
5 quarts whole milk
4 quarts heavy cream
908 grams egg yolks
672 grams unsalted butter, browned
60 grams kosher salt
600 grams toasted sourdough bread, cubed
METHOD
For the Roasted Strawberries:
Heat oven to 275°F. Place strawberries and 1.3 kilograms sugar in a hotel pan. Toss to combine. Bake 1½ hours. Strain and return to same pan. Top with remaining sugar. Bake additional 2 hours, stirring every 30 minutes. Strain and return to pan. Bake 1 hour, or until mixture is thickened and a jam-like consistency is achieved. Season with citric acid and salt. Let cool. Transfer to an airtight container and refrigerate.
For the Candied Sourdough Breadcrumbs:
Heat oven to 325°F. In a mixing bowl, combine bread, sugar, and butter. Season with salt. Transfer to a parchment-lined sheet tray. Bake 15 minutes. Rotate tray and bake additional 15 minutes, or until golden brown. Transfer to a mixing bowl. Add coconut oil and toss to evenly coat. Let cool. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a mixing bowl, whisk to combine granulated sugar and guar gum. Once combined, whisk in atomized glucose and brown sugar. Transfer to a large stockpot over low heat. Add milk, cream, egg yolks, brown butter, and salt. Cook until mixture reaches 170°F. Remove from heat. Using a Vitamix Commercial immersion blend, purée mixture until smooth. Transfer to an airtight container and refrigerate overnight. The next day, fold toasted sourdough into ice cream base. Using a Vitamix Commercial immersion blender, purée until well combined. Process in an ice cream machine according to manufacturer’s instructions. Transfer mixture to a gelato pan. Fold in 3 quarts Candied Sourdough Breadcrumbs and 2 quarts Roasted Strawberries. Cover with parchment paper and freeze. Scoop in cup and serve.
