Toss strawberries in a tablespoon of sugar. Line a rimmed baking sheet with parchment paper and spread the strawberries on paper. Roast at 350ºF until tender and caramelized, about 25 minutes.
Meanwhile, warm the coconut milk in a small pan over low heat. Add the 1/4 cup sugar and the cardamom and stir until sugar is just dissolved. Remove from heat and let steep.
When the strawberries are ready, remove from heat and let cool for at least 5 minutes. Then combine the strawberries with the coconut milk. Using a glass measure with a lip, carefully pour the mixture into 8 popsicle molds. You may need to stir them just a little so that the fruit is distributed.
Chill for a minimum of four hours.
Whisk the sugar, lemon juice, zest and salt together. Whisk in buttermilk. Pour into a 2-cup measuring cup, then fill 8 popsicle molds. Freeze for at least four hours and enjoy within a week.
I liked the strawberry ones, but Mark adored these lemony guys and I didn't turn my nose up at them or anything.
Grate the peel of the lemons. Mix the cream, milk and sugar thoroughly, then add the peel. Place in a covered bowl in the freezer until almost firm, about 5 hr (it can be left in overnight and then put in a warm room until it's easy to handle). Mash with a potato masher, wooden spoon or food processor, add the juice of 2 1/2-3 lemons (depending on taste), mix very well, cover and return to the freezer until firm.
Oil the bottom and sides of an 8" springform pan and sprinkle with ground almonds, shaking the pan so that the almonds cover the bottom and sides completely. Combine the egg yolks, lemon juice, 1/4 c sugar and lemon rind in a large bowl and mix well; set aside. Beat the egg whites until foamy. Add the cream of tartar and salt and continue beating until soft peaks form. Gradually add the 3/4 c sugar, beating until whites are glossy and stand in stiff peaks. Gently fold the whites and whipped cream into the yolk mixture. Carefully spoon into the pan. Cover with foil and freeze at least 8 hours. At serving time, remove frozen mousse from pan and garnish with sliced fruit. Spoon Sauce Cardinale over servings.
Press berries through a sieve to remove the seeds. Place berries in the jar of a blender; add sugar and liqueur. Blend until smooth.
In a saucepan, bring to boil berries and water; boil gently until skins pop, about 5 minutes. Press through sieve. Return purée to saucepan, add sugar and cook, stirring until sugar dissolves. Remove from heat and stir in rind and juice. Pour into large bowl of mixer and freeze until almost firm. Beat until smooth. Freeze again then beat again. Spread in chilled 8x8" pan or 2 ice cube trays. Freeze until firm. Cover airtight.