Roasted Strawberry Vanilla Ice Cream (Edit recipe)

Homemade roasted strawberry vanilla ice cream begins with a simple vanilla base and roasted fresh strawberries mixed in. Made with 7 simple ingredients, this strawberry ice cream is sweet, creamy, and bursting with a rich strawberry flavor.

10 minutes

50 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	340
Fat:	23 g
Carbohydrates:	31 g
Protein:	7 g
Cholesterol:	124 g
Sodium:	120 mg
Fiber:	0 g
Sugars:	31 g
Calculated for total recipe.

by The Sweet Occasion

View original recipe

Serves: 6-8

Ingredients

Roasted Strawberries

454 gram Strawberries, stems removed and quartered (1 pound)
55 gram Granulated White Sugar, (1/4 cup)
3.5 gram Pure Vanilla Extract, (1 tsp)

Ice Cream

360 gram Heavy Cream (Whipping Cream), (1 1/2 cups)
360 gram Whole Milk, (1 1/2 cups)
147 gram Granulated White Sugar, divided (2/3 cup)
9 gram Pure Vanilla Extract, (1 Tbsp)
pinch Salt
120 gram Egg Yolk, (6 large)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Roasted Strawberries

Preheat the oven to 350°F/177°C with a rack set in the middle of the oven.
Line a rimmed baking sheet with parchment paper. Place cut strawberries on the baking sheet and sprinkle with the sugar and vanilla. Gently toss to coat the berries and arrange them in a single layer.
Roast for about 30-40 minutes or until the strawberry juices have thickened. Do not overbake, or else the juices will burn.
Allow the strawberries to cool to room temperature while you prepare the ice cream base.

Ice Cream

In a medium saucepan, bring heavy cream, milk, half of the sugar, vanilla, and salt to a simmer over medium heat.
In a medium bowl, whisk the egg yolks and the remaining sugar together.
Temper the yolk mixture by vigorously whisking half of the hot cream mixture into the eggs. Whisk the yolk mixture back into the cream mixture and reduce heat to low. Use a wooden spoon to stir the mixture until it reaches 175°F/80°C.
Pour the custard into a medium mixing bowl and set the bowl over an ice-water bath. Stir until the mixture has cooled. Pour the custard through a fine-mesh sieve into a clean bowl. Mash the strawberries with a fork until there are no longer large pieces. Add the mashed strawberries to the custard and mix until just combined.
Cover and refrigerate for at least 4 hours or overnight.
Churn the custard in an ice cream machine according to manufacturers’ instructions. Freeze until ready to serve.