Roasted strawberry ice cream is seriously the most delicious ice cream you will ever make in your kitchen. Don't be afraid to put your berries in the oven. It only enhances their flavour.
It's right in the midst of our summer when I start to crave ice cream.
Yes, I know I can walk down to the store and buy one but as past attempts have shown me, I quite like making my own.
Strawberries are at their peak now, and I knew I somehow wanted to incorporate them into an ice cream recipe.
I attempted this roasted strawberry ice cream recipe three times, trying different techniques etc.…How's that for dedicated research?
🥘 Ingredients
For the Strawberries:
- 500 grams strawberries, cleaned, hulled and cut into halves or quarters
- 2 tablespoon sugar, caster, (superfine)
- 2 tablespoon balsamic vinegar
- 1 teaspoon vanilla
For the ice cream:
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- Three egg yolks
- ½ cup sugar, caster, (superfine)
- 1 teaspoon vanilla
- 200 ml pouring cream
- 200 ml milk, full fat
🔪 Instructions
- To prepare the strawberries, combine them along with the sugar, balsamic and vanilla in a medium-sized bowl. Allow them to sit for 20 mins and then scatter them on a baking tray in one even layer. Roast them in a preheated 180 deg C oven for 25-30 mins until they wilt, and the syrup has thickened. Once cooled, whizz them up in a food processor until thick paste forms, place them in a bowl, cover them and put them in the fridge.
- To make the ice cream base, set a heatproof bowl over a saucepan of boiling water. Add the eggs, sugar and vanilla and whisk until the mixture looks shiny and smooth.
- Continuing to whisk, slowly add the milk and cream and continue to whisk until the mixture is slightly thick. (This took me approx. 10 mins. It will not set like a traditional custard).
- Pour the warm custard base through a sieve into a bowl and allow the mixture to cool completely before placing in the fridge for a minimum of 4 hours or overnight.
- To make the ice cream, combine the custard and roasted strawberry paste and place into an ice cream machine. Follow the instructions for your machine until the mixture is thick and at soft-serve consistency. Mine took approx 15 mins. Place the soft ice cream in a bowl and freeze for a min. of 4 hours. Allow the mixture to soften for 10 mins before serving.
I roasted the strawberries with a little balsamic and was pleasantly surprised at the intensity of the flavour.
Strawberries on steroids?
I don't know why I had never thought of it before. And it does make sense that roasting strawberries would accentuate their flavour.
Related: Love strawberries? Try my strawberry glazed doughnuts.
📖 Variations
If this roasted strawberry ice cream doesn't float your boat, you can always try the following suggestions. They are all equally satisfying.
- Are you a cinnamon lover? Indulge in this cinnamon ice cream I did a few years ago
- Baklava and ice cream? Absolutely! Try my baklava ice cream sandwiches for a special treat
- Everything seems too hard? Then go ahead and make this easy homemade ice cream.
📖 Recipe
Roasted Strawberry Ice Cream
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Conversions
Ingredients
For the strawberries:
- 500 g strawberries, cleaned, hulled and cut into halves or quarters
- 2 tablespoon sugar, caster, (superfine)
- 2 tablespoon balsamic vinegar
- 1 teaspoon vanilla
For the ice-cream:
- 3 egg yolks
- ½ cup sugar, caster, (superfine)
- 1 teaspoon vanilla
- 200 ml pouring cream, (thin cream)
- 200 ml milk, full fat
Instructions
- To prepare the strawberries, combine them along with the sugar, balsamic and vanilla in a medium-sized bowl. Allow them to sit for 20 mins and then scatter them on a baking tray in one even layer. Roast them in a preheated 180 deg C oven for 25-30 mins until they wilt, and the syrup has thickened. Once cooled, whizz them up in a food processor until thick paste forms, place them in a bowl, cover them and put them in the fridge.
- To make the ice cream base, set a heatproof bowl over a saucepan of boiling water. Add the eggs, sugar and vanilla and whisk until the mixture looks shiny and smooth.
- Continuing to whisk, slowly add the milk and cream and continue to whisk until the mixture is slightly thick. (This took me approx. 10 mins. It will not set like a traditional custard).
- Pour the warm custard base through a sieve into a bowl and allow the mixture to cool completely before placing in the fridge for a minimum of 4 hours or overnight.
- To make the ice cream, combine the custard and roasted strawberry paste and place into an ice cream machine. Follow the instructions for your machine until the mixture is thick and at soft-serve consistency. Mine took approx 15 mins. Place the soft ice cream in a bowl and freeze for a min. of 4 hours. Allow the mixture to soften for 10 mins before serving.
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Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
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