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Roasted Strawberry Ice Cream

Roasted strawberry ice cream with slow-roasted strawberries creates a deep ruby-red, jammy fruit base and an intensely flavorful custard. The process blends roasted strawberry puree into a warm dairy-egg mixture, then chills and churns for rich, scoopable summer ice cream.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling + freezing 4 minutes
Total Time 54 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Roasted strawberry base
  • 3 cup fresh strawberries hulled
  • 0.25 cup granulated sugar divided; use 1/4 cup for roasting
  • 1 tbsp balsamic vinegar for roasting
  • 3 egg yolks needed for the custard base
  • 0.5 cup heavy cream part of the custard
  • 1 cup whole milk part of the custard
Ice cream custard
  • 2 cup heavy cream measure total 2 cups; ensure 2 cups overall
  • 4 egg yolks 4 yolks total
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 0.25 cup granulated sugar divided; use remaining 1/4 cup for custard

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 cast iron skillet

Method
 

Roast the strawberries
  1. Preheat the oven to 375°F. Toss the hulled strawberries with 1/4 cup sugar and the balsamic vinegar on a sheet pan, then spread into an even layer.
  2. Roast for 25-30 minutes until the strawberries are caramelized, jammy, and deeply concentrated. Remove and cool completely before blending.
Make the strawberry puree
  1. Blend the roasted strawberries into a smooth puree. Scrape down the blender as needed until no large chunks remain.
Cook the strawberry custard
  1. Heat the cream and milk over medium-low heat until steaming, but not boiling. While it warms, whisk the egg yolks with the remaining 1/4 cup sugar until thick and lighter in color.
  2. Slowly whisk the hot dairy into the egg yolks in a steady stream to temper them. Return the mixture to the heat and cook to 175°F until it coats the back of a spoon.
  3. Strain the custard through a fine mesh strainer, then stir in the vanilla, salt, and roasted strawberry puree. Keep stirring until the mixture is smooth and evenly colored.
Chill, churn, and freeze
  1. Cool the custard completely. Cover and refrigerate for 4 hours (chilling + freezing) so it’s cold enough to churn properly.
  2. Churn the chilled mixture until thickened. Transfer to a freezer-safe container and freeze until firm.

Notes

For the deepest, ruby-red flavor, let the roasted strawberries cool fully before blending—warm fruit can loosen custard texture. Store covered in the refrigerator up to 3 days for best scoopability; freeze in a sealed container up to 2 months. For a lighter option, use half-and-half instead of part of the heavy cream, but expect a slightly softer texture.