Ingredients
Equipment
Method
Roast the strawberries
- Preheat oven to 375F, then toss strawberries with 1/4 cup sugar and balsamic vinegar on a sheet pan. Spread into an even layer so the fruit can caramelize instead of steaming.
- Roast at 375F for 25-30 minutes, stirring once, until the strawberries are caramelized, jammy, and deeply concentrated. You should see softened berries with syrupy juices and darker roasted edges.
- Cool completely after roasting. The mixture should reach room temperature so it blends smoothly into the custard.
- Blend roasted strawberries into a smooth puree. Stop and scrape as needed so no large chunks remain.
Make the custard base
- Heat heavy cream and whole milk until steaming but not boiling, then slowly whisk into egg yolks beaten with remaining 1/4 cup sugar. Stream in gradually and whisk constantly so the yolks thicken without scrambling.
- Cook the mixture to 175F, stirring until it coats the back of a spoon. Watch for a smooth, custard-thick texture and maintain gentle heat.
- Strain the custard, then stir in vanilla extract, salt, and the roasted strawberry puree. Mix until uniform in color with a silky consistency.
- Cool completely, then refrigerate for 4 hours until thoroughly chilled. The base should feel cold and thickened before churning.
Churn and freeze
- Churn the chilled mixture until it reaches soft-serve thickness. The ice cream should look aerated and hold soft peaks.
- Freeze until firm. The texture should be scoopable with no liquid pooling.
Notes
Pro tip: roast the strawberries until very jammy and concentrated—this is what gives the ice cream its deep ruby color and intense strawberry flavor. Store in an airtight container in the freezer for up to 2 weeks. For best texture after freezing, let it sit 5-10 minutes at room temperature before scooping. For a lighter option, use half-and-half for part of the cream, but expect a slightly softer set.