For the roasted strawberry swirl

Cup of Yum
1. Preheat oven to 375° F.
2. In a 9" glass or ceramic baking dish, stir together the strawberries and sugar. Roast for 25 minutes, or until softened and fragrant. Remove from oven. Let cool slightly.
3. In a food processor, or with an immersion blender, puree the roasted strawberries with the lemon juice. Place mixture in refrigerator to cool.

For the crème fraîche ice cream base

1. Prepare a medium bowl with a mesh strainer over the top. Set this in an ice bath.
2. In a medium saucepan over medium heat, warm milk, sugar, and salt. Stir until warmed and the sugar has dissolved.
3. In a separate medium bowl, whisk the egg yolks.
4. Very slowly pour the warmed milk into the egg yolks, whisking constantly. Then scrape warmed egg yolks back into the saucepan and place back over medium heat. Stir mixture constantly with a heatproof spatula or wooden spoon, scraping the bottom as you stir. Once the mixture has thickened enough to coat the back of the spoon, pour the custard through the strainer. Remove strainer and stir custard over the ice bath until it is completely cool. Place custard in refrigerator to chill thoroughly, at least two hours.
5. Once custard is fully chilled, whisk in crème fraîche. Then freeze mixture in chilled ice cream maker according to manufacturer's instructions. Using the Pampered Chef ice cream maker, this only took about 15 minutes to reach the desired softly frozen consistency.
6. In a small bowl, whisk together ½ cup of the chilled roasted strawberry puree and ¼ cup of the softly frozen crème fraîche ice cream to make the roasted strawberry swirl. You will have extra roasted strawberry puree. Place it in the refrigerator for another use - it's great spooned over ice cream or pound cake, and mixed into lemonade.
7. In a container that holds about 5 cups, spread half of the crème fraîche ice cream evenly into the bottom. Add about ⅔ of the roasted strawberry swirl followed by the remaining crème fraîche ice cream, spreading evenly. Top with remaining roasted strawberry swirl. Then use a knife to run a few swirls few swirls through the container, to lightly combine the layers.
8. Place container in freezer to freeze completely, at least 4 hours.