Strawberry ice cream is one of those top three traditional ice creams, right beside vanilla and chocolate, isn’t it? Truth be told, I don’t like strawberry ice cream.
Whenever Neopolitan ice cream is being served I always root for just chocolate or vanilla. Of course, that never happens, so I will either plug my nose and eat the pink stuff or pass my strawberry off to somebody else. Imagine me trading strawberry ice cream for vanilla or even half chocolate and vanilla. Whoa, just kidding.
However, this version of strawberry ice cream makes me change my mind. I actually enjoyed every spoonful I ate. There is something about roasted strawberries that are just so delicious.
Mix that with a near perfect custard base and I’m sold.
I was hoping the strawberries would break down a bit more while processing for aesthetic reasons but it tasted great anyway.
Roasted Strawberry Ice Cream
1 pint strawberries, hulled and quartered
1/4 cup sugar
2 cups milk
2/3 cup sugar
pinch of salt
4 egg yolks
1 cup cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Toss strawberries in 1/4 cup sugar and spread in an even layer on a lined baking sheet. Roast until soft and juicy, about 10 to 15 minutes. Set aside and let cool completely.
In a heavy duty saucepan, combine milk, sugar and a pinch of salt. Warm over medium high heat, stirring occasionally.
Meanwhile, whisk egg yolks in a large bowl. While whisking egg yolks vigorously, slowly pour in warm milk to temper the eggs.
Return custard to saucepan over medium heat. Cook, stirring constantly and scraping the bottom, until thick and mixture coats the back of a spoon, about 5 minutes.
Remove from heat and immediately stir in cold cream and vanilla extract. Let cool completely in refrigerator for at least 2 hours.
When ready to churn, stir in cooled roasted strawberries and process in ice cream maker according to manufacturer’s directions.