Roasted Strawberry Ice Cream
A classic, but with a bit of a twist. Roasted strawberries make this ice cream extra beautiful, extra flavourful and extra special.
Servings: 5
Calories: 229kcal
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.