An easy balsamic roasted strawberry ice cream – perfect for strawberry season!
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hour
16 oz. fresh strawberries, hulled and cut into thick slices
2 Tbsp. balsamic vinegar
6 egg yolks
1 tsp. vanilla extract
3/4 cup sugar
2 cups whole milk
1 cup half-and-half
Heat oven to 375 degrees F.
Add strawberries and balsamic vinegar to a large bowl and toss to coat.
Spread strawberries in a single layer on a large baking sheet and bake at 375 degrees F for 15-20 minutes until strawberries have shrunk and caramelized. Remove from oven and set aside to cool.
When strawberries have cooled, place them in a small blender or food processor and puree until there are no large chunks left. Set puree aside.
Combine milk and half and half in a large saucepan over medium heat and bring to a simmer. Whisk mixture occasionally to make sure milk doesn’t burn.
While milk mixture heats up, combine egg yolks, vanilla extract, and sugar in a large bowl. Whisk vigorously for one to two minutes until ingredients are well mixed and egg yolks have lightened in color.
When milk is at a simmer, remove pan from heat and temper the egg mixture by adding a tiny bit of hot milk at a time to the eggs while whisking constantly. Add a few tablespoons of hot liquid at a time, still whisking, until you’ve incorporated a little more than half of the hot mixture into the eggs.
Pour the remaining hot milk mixture into the eggs and whisk to combine.
Whisk strawberry puree into egg mixture.
Return entire mixture to saucepan and return pan to the stove on low hear, stirring frequently, until the ice cream custard has thickened and coats the back of a wooden spoon (like the photo in this post).
Remove the thickened custard mixture from the stove and pour it into a large bowl (I generally use the same bowl I whisked the eggs in).
Let ice cream sit on the counter for 30 minutes to an hour to cool, then place the bowl uncovered in the fridge for an hour. After an hour, cover the bowl with plastic wrap and let chill for 6-8 hours or overnight.
Pour ice cream mix into your ice cream maker and churn according to the manufacturer’s instructions.
I like to puree my roasted strawberries for a smoother final texture, but feel free to leave them in large chunks if that’s what you prefer!