Description
Indulge in the creamy delight of Roasted Strawberry Ice Cream, a homemade treat that captures the essence of summer in every bite. This recipe transforms fresh strawberries into a luscious dessert through the roasting process, intensifying their natural sweetness and flavor. With a rich custard base made from heavy cream and egg yolks, each scoop is a heavenly blend of fruity goodness and creamy texture. Perfect for summer parties, family gatherings, or just treating yourself on a warm day, this ice cream is easy to make and customizable with your favorite mix-ins. Elevate your dessert game with this delightful cold treat that everyone will love!
Ingredients
Scale
- 2 cups heavy cream (divided)
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 5 large egg yolks
- Roasted strawberries
Instructions
- Preheat oven to 400°F (200°C). Wash and hull strawberries; roast on a baking sheet for about 20 minutes until soft.
- In a medium saucepan over medium-low heat, combine 1 cup heavy cream, milk, sugar, salt, and vanilla extract; stir until steaming.
- Whisk egg yolks in a small bowl. Gradually add hot mixture to yolks while whisking to temper them, then return to saucepan.
- Stir continuously until thickened (about 5-7 minutes). Strain into the reserved bowl of cream.
- Chill mixture in the refrigerator for at least 24 hours. Churn in an ice cream maker according to instructions, adding roasted strawberries during the last few minutes.
- Transfer to a freezer-safe container and freeze until firm (about 4 hours). Serve with extra roasted strawberries if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 240
- Sugar: 19g
- Sodium: 55mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 170mg