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French-Style Roasted Strawberry Ice Cream

French style roasted strawberry ice cream with a slow-roasted, ruby-deep strawberry custard that churns into a dense, spoonable frozen custard. Roasting concentrates the berries into jammy, balsamic-kissed flavor that carries through every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
chilling + freezing 4 hours
Total Time 4 hours 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Roasted strawberry base
  • 3 cup fresh strawberries hulled and halved
  • 0.25 cup granulated sugar divided
  • 1 tbsp aged balsamic vinegar
Custard
  • 2 cup heavy cream
  • 1 cup whole milk
  • 5 egg yolks
  • 0.25 cup granulated sugar divided
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 ice cream maker
  • 1 whisk
  • 1 fine-mesh strainer

Method
 

Roast the strawberries
  1. Preheat the oven to 375F and line a baking sheet. Toss the strawberries with 1/4 cup sugar and the balsamic, then spread in an even layer.
  2. Roast for 30-35 minutes until deeply caramelized and jammy. Cool on the baking sheet, then puree until smooth.
Make the strawberry custard
  1. Heat the heavy cream and whole milk over medium heat until steaming. Meanwhile whisk the egg yolks with the remaining 1/4 cup sugar until smooth and slightly thick.
  2. Slowly whisk the hot cream mixture into the yolks to temper. Return everything to the pan and cook until the custard reaches 175F.
  3. Strain the custard into a bowl, then stir in the roasted strawberry puree, vanilla, and salt. Continue stirring until fully combined and glossy.
  4. Cool the custard completely over an ice bath, stirring occasionally. Refrigerate for 4 hours until thoroughly chilled.
Churn and freeze
  1. Churn the chilled custard in an ice cream maker according to the manufacturer’s directions until thick like soft-serve. Transfer to a freezer-safe container.
  2. Freeze until firm, at least several hours, so the ice cream scoops cleanly. Serve with a ruby-deep texture and concentrated strawberry flavor.

Notes

For the smoothest, most intensely jammy result, puree the roasted strawberries while they’re warm so the custard blends evenly. Refrigerate leftovers up to 3 days; freeze for up to 2 months (best texture within 1 month). For a dairy-free swap, use a coconut-cream + oat-milk base, but the custard may churn softer and be less rich than the original.