Roasted Strawberry Ice Cream
Perfectly creamy strawberry ice cream with just a pinch of sweet balsamic vinegar. The perfect summer treat.
Servings: 8 servings
Ingredients
- 1 1/2 lb fresh strawberries* hulled and halved
- 2 Tbsp balsamic vinegar
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup plus 2 Tbsp granulated sugar divided
- 1/8 tsp kosher salt
- 6 large egg yolks
Instructions
- Preheat oven to 375°F. Toss strawberries and vinegar on a large sheet pan, making sure each strawberry is coated in vinegar. Roast 15 to 20 minutes or until fruit is soft and fragrant. Set aside.
- Meanwhile, whisk egg yolks in a large heat-proof bowl. Set aside. Grab a separate mixing bowl and set a large wire-mesh sieve over it; set that one aside too.
- Combine cream, milk, 2/3 cup sugar, and salt in a large saucepan. Cook on medium heat, stirring occasionally, 5 to 7 minutes or until it begins to simmer.
- Remove from heat and bring the saucepan near your egg yolks. You're going to temper the eggs, meaning you'll gently warm them up before adding them to the saucepan. So while whisking the egg yolks constantly, slowly pour about 1/3 of the cream mixture into the eggs, then pour the eggs and cream back into the saucepan with the remaining cream. Do all of this while whisking constantly so the eggs don't begin to cook.
- Set the mixture back over the heat on medium-low. Cook, stirring constantly with a wooden spoon or spatula, until the temperature reaches 160°F or until it's thick enough to coat the back of a spoon.
- Pour the hot custard through the sieve and into the mixing bowl you set out. This will remove any solid bits that may have formed.
- Cover the custard with plastic wrap, pressing the wrap directly on the surface of the custard so a skin doesn't form on the top. Chill at least 4 hours.
- Meanwhile, add strawberries to a blender or food processor, making sure to get all the balsamic vinegar and juices in as well. Add 2 Tbsp granulated sugar and blend until the mixture is a smooth puree.
- Pour the strawberry puree into the bowl with the custard, mixing with a spoon until completely combined. Cover again and chill the entire bowl for at least 4 hours.
- Pour the cold custard into an ice cream machine, and churn based on the manufacturer's instructions. Transfer ice cream to a container and freeze for at least 4 hours before scooping and serving.
Notes
*You can substitute frozen strawberries in place of fresh, if that's all you have on hand. You may need to roast them for an additional 5 minutes or so.