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Roasted Strawberry Ice Cream

Roasted strawberry ice cream with oven-roasted fruit for a deep ruby-red, jammy intensity. Slow-roasting concentrates the flavor so it tastes richer than fresh strawberry ice cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling + freezing 4 minutes
Total Time 54 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Roasted strawberries and puree
  • 3 cup fresh strawberries Hulled.
  • 0.25 cup granulated sugar Divided use: 1/4 cup for roasting, 1/4 cup for custard.
  • 1 tbsp balsamic vinegar Adds depth to the roasted berry flavor.
Custard base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 0.25 cup granulated sugar Remaining 1/4 cup for custard.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • roasted strawberry puree Made from the roasted strawberries; use all of it in the custard.

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 ice cream maker

Method
 

Roast the strawberries
  1. Preheat the oven to 375F. Toss the hulled strawberries with 1/4 cup sugar and balsamic vinegar on a baking sheet until evenly coated.
  2. Roast at 375F for 25-30 minutes until the strawberries are caramelized, jammy, and deeply concentrated. Spread them in an even layer so the roasted edges can develop.
  3. Cool completely after roasting. Leave the berries at room temperature until no longer steaming before blending.
  4. Blend the roasted strawberries into a smooth puree. Blend thoroughly until the mixture looks ruby-red and silky with no large chunks.
Make the strawberry custard
  1. Heat the heavy cream and whole milk until steaming, not boiling. Slowly whisk the hot dairy into the egg yolks beaten with the remaining 1/4 cup sugar.
  2. Cook the custard to 175F, stirring constantly until thick enough to coat the back of a spoon. The surface should look smooth and slightly glossy as it reaches temperature.
  3. Strain the custard into a clean bowl and stir in vanilla, salt, and the roasted strawberry puree. Mix until the color turns deep ruby-red and the puree is fully incorporated.
  4. Cool completely, then refrigerate for 4 hours. Chill until very cold for the best churnable texture.
Churn and freeze
  1. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Churn until it thickens to a soft-serve consistency with visible roasted strawberry flecks.
  2. Freeze until firm. Transfer to a container with a lid and freeze until scoopable, typically several hours, for a dense strawberry ice cream texture.

Notes

Pro tip: Cool the roasted berries completely before blending and adding to the custard—this helps the custard stay smooth and prevents curdling. Refrigerate any finished ice cream covered for up to 3 days (best texture within 2), and freeze up to 2 months for later; thaw in the fridge 10-15 minutes before scooping. For a dairy-light swap, use half-and-half plus a lactose-free milk, but expect a slightly icier texture and less creamy mouthfeel.