Roasted Strawberry Ice Cream

Name: Roasted Strawberry Ice Cream
Prep time: 40 min
Cook time: 15 min
Yield: 10 scoops
Ingredients: 500 g strawberries; 2 tablespoon sugar; 2 tablespoon balsamic vinegar; 1 teaspoon vanilla; 3 egg yolks; ½ cup sugar; 1 teaspoon vanilla; 200 ml pouring cream; 200 ml milk

User Reviews

5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Additional Time
4 hrs
Servings
10 scoops
Calories
157 kcal
Course
Dessert
Cuisine
Australian

Roasted Strawberry Ice Cream

Elizabeth Reed

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Over the typical and dull ice cream flavours? Try this roasted strawberry ice cream recipe – it's the ideal frozen summer treat.

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Ingredients

Servings

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

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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.