Roasted Strawberry Shortcake Ice Cream

Roasted strawberries

1. Preheat the oven to 400°F / 204°C.
2. Wash and dry the strawberries and cut them in half (in quarters if they are bigger).
3. Place them in a bowl, and add the white sugar and lemon juice. Mix to combine.
4. Place the strawberries in a quarter sheet pan (9 x 13 inch pan) and spread out evenly.
5. Bake in the preheated oven for 35 - 40 minutes.
6. Remove from the oven, and stir in the vanilla extract with the hot strawberry mix. Let it cool to room temperature.
7. Place about ½ of the strawberries in a bowl (with as little syrup as possible). This is used to layer with the ice cream.
8. Place the rest of the strawberries and the syrup in a small blender and blend to form a fairly smooth puree. This should be about ¾ cup - 1 cup of puree.
9. You can also do this up to 3 days in advance if you prefer.

Strawberry shortcake ice cream

1. Place the yolk, sugar and salt in a saucepan. Whisk until smooth and there are no lumps.
2. Add the vanilla, milk and heavy cream, and whisk until combined.
3. Heat over medium heat while whisking frequently, until the custard reaches 170°F / 77°C. This can take 10 - 12 minutes. Whisking will prevent the custard from catching at the bottom of the pan and burning.
4. Once the custard is cooked, remove from the heat and stir in the 1 cup of roasted strawberry puree.
5. Chill the mix in the fridge overnight.
6. The following day, churn the custard in your ice cream maker according to manufacturer’s instructions.
7. Once the ice cream base is churned, fill the ice cream container about ½ of the way with the ice cream base (I use a loaf pan).
8. Quickly add some of the remaining strawberries to the ice cream, and about ½ of the cake cubes. Swirl to mix.
9. Layer another ⅓ of the ice cream layer followed with the strawberries and the rest of the cake. Swirl to mix.
10. Finish with the last bit of ice cream and swirl once more to mix the cake and strawberries through all the layers.
11. Cover and freeze overnight, or at least 4 hours until frozen.
12. Once frozen, the ice cream is ready to be served.