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A classic, but with a bit of a twist. Roasted strawberries make this ice cream extra beautiful, extra flavourful and extra special.
Boom. Roasted.
I often find strawberry ice cream to be a bit meh. So much so that it’s usually one of my last choices when it comes to choosing an ice cream. It is often artificially flavoured and I don’t think a real strawberry even came close to the ice cream itself. But when the ice cream has lovely chunks of sweet berries, I’m a happy gal. Roasting the strawberries with sugar creates a beautiful, amped up fruity flavour thanks our friend, caramelization. And it’s the perfect way to celebrate and say goodbye to the summer fruit.
P.S. serve this ice cream with my Hot Fudge Sauce to fulfill all of your chocolate-covered-strawberry dreams.
Check out the recipe video below for a tutorial on how to make fruity delight:
Roasted Strawberry Ice Cream
Equipment
- ice cream machine
Ingredients
Roasted Strawberries
- ½ pound strawberries sliced
- 2 tbsp raw sugar or brown sugar
Vanilla Bean Ice Cream
- ½ cup sugar
- 4 egg yolks
- 1 cup milk
- 1½ cups heavy cream divided
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste or 1 more tsp vanilla extract
- ¼ tsp sea salt
Instructions
- Prepare your ice cream machine according to the manufacturer’s directions. I have the Kitchenaid ice cream machine attachment so I place the attachment in the freezer for at least 24 hours before I plan to make my ice cream.
- In a medium sized bowl, whisk together the egg yolks and sugar until the mixture has lightened and thickened. If doing this by hand, it’ll take about 5 minutes of vigorous mixing. You can also use a handheld mixer for this step. My arm usually gets tired. Set aside once finished.
- Place the milk and 1/2 cup of heavy cream in a medium sauce pan over medium heat.
- Stir often until steamy, about 5 minutes. Do not let the mixture boil.
- Slowly whisk the hot milk mixture into the egg mixture.
- Pour the mixture back into the saucepan and heat over medium-low, whisking constantly until the mixture has thickened and is steamy again, about 5-10 minutes. Do not let the mixture boil.
- Remove from heat and add in the remaining 1 cup of heavy cream, the vanillas and the salt.
- Transfer the ice cream base to a jar or container and chill for at least 8 hours. I prefer to chill overnight. Don’t skip on the chilling time – your base needs to be really cold before churning in your ice cream machine.
- To make the roasted strawberries: preheat your oven to 450F.
- Slice the strawberries and place in a bowl. Add the sugar and toss to combine.
- Transfer the strawberries to a baking dish and roast for 10 minutes, toss, and roast for a further 10 minutes.
- Let the roasted strawberries cool completely. I recommend chilling the strawberries alongside your ice cream base overnight in the fridge.
- Pour the ice cream base and the roasted strawberries into the ice cream machine.
- Churn the mixture in your machine according to the manufacturer’s directions.
- Transfer the ice cream to a container with a lid and freeze until firm. I like to freeze overnight to make sure it is completely set.
