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    Home » Recipes » Ice Cream

    Roasted Strawberry Ice Cream

    Published: Jan 1, 2014 · Updated: May 4, 2020 by Peter G · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    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.

    roasted strawberry ice cream served in cones

    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?

    CONTENTS
    • 🥘 Ingredients
    • 🔪 Instructions
    • 📖 Variations
    • 📋 Recipe
    a scoop inside a tin of homemade ice cream

    🥘 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:

    • Three egg yolks
    • ½ cup sugar, caster, (superfine)
    • 1 teaspoon vanilla
    • 200 ml pouring cream
    • 200 ml milk, full fat 
    roasted strawberry ice cream served in a decorative glass

    🔪 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.

    homemade ice cream cones served in a glass

    📖 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

    two ice cream cones filled with strawberry ice cream presented in a glass

    Roasted Strawberry Ice Cream

    Author: Peter G
    Over the typical and dull ice cream flavours? Try this roasted strawberry ice cream recipe – it's the ideal frozen summer treat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 15 mins
    Freezing Time: 4 hrs
    Cuisine Australian
    Servings 10 scoops

    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
    Prevent your screen from going dark

    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.

    Notes

    I've used a regular scoop to calculate the calories. Anything more – then you're on your own!

    Nutrition

    Calories: 157 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 5 g

    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

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

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    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

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