Roasted Strawberry Ice Cream
Roasted strawberries and their juices flavor a cream-and-milk ice cream base.
Ingredients
- 1 lb. fresh strawberries
- 4 tablespoons balsamic or champagne vinegar
- 4 tablespoons sugar
Creamy Vanilla Base
- ½ to ¾ cup sugar
- 2 cups cream
- 1 cup 2% milk
- 1 teaspoon pure vanilla extract
Instructions
- Set the oven to 300°F. Coat the prepared berries with the vinegar and 4 tablespoons of sugar.
- Arrange on a rimmed baking tray and roast for 30 minutes. Let the fruit and its juices cool.
- Chop or purée the berries. Refrigerate them with the collected juices for at least 4 hours.
- Whisk the cream, milk, remaining sugar and vanilla until the sugar dissolves. Stir in the cold fruit mixture.
- Churn according to your machine's directions, then transfer to a covered freezer container to reach a firmer scooping consistency.
Notes
Recipe source: Barbara Bakes. Preparation text has been rewritten for this guide.