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Roasted Strawberry Ice Cream

Roasted strawberry ice cream with slow-roasting for deep ruby-red, jammy fruit intensity. This homemade strawberry ice cream pairs caramelized roasted strawberry pieces with a custard base for a silky, intensely flavored churn.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling + freezing 4 hours
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Roasted strawberries
  • 3 cup fresh strawberries Hulled.
  • 0.25 cup granulated sugar Reserved 1/4 cup for tossing.
  • 1 tbsp balsamic vinegar
Ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 0.25 cup granulated sugar Reserved 1/4 cup for the yolks.
  • 1 tsp vanilla extract
  • 0.25 tsp salt Fine salt recommended.

Equipment

  • 1 sheet pan
  • 1 ice cream maker

Method
 

Roast the strawberries
  1. Preheat the oven to 375°F, then toss the hulled strawberries with 1/4 cup granulated sugar and the balsamic vinegar on a sheet pan.
  2. Roast for 25-30 minutes, stirring once if needed, until caramelized, jammy, and deeply concentrated; then cool completely.
  3. Blend the roasted strawberries into a smooth puree, leaving minimal visible pieces for a more uniform churn.
Make the custard
  1. In a saucepan, heat the heavy cream and whole milk until steaming, then slowly whisk the hot dairy into the egg yolks beaten with the remaining 1/4 cup sugar.
  2. Cook the mixture while stirring until it reaches 175°F, then strain and stir in the vanilla extract, salt, and the roasted strawberry puree.
  3. Cool completely, then refrigerate for 4 hours to chill thoroughly.
Churn and freeze
  1. Churn the chilled strawberry custard in an ice cream maker until it thickens to soft-serve consistency.
  2. Freeze until firm, then serve for best texture.

Notes

For the deepest flavor, let the roasted strawberries cool completely before blending so the puree tastes concentrated instead of watery. Store in the freezer in an airtight container up to 2 weeks; for best scoopability, soften at room temperature for 5-10 minutes. Freezing is required to finish the texture (no separate freezer step is optional). Dietary swap: use lactose-free milk and cream in the custard for a lactose-reduced version without changing the method.