Roasted Strawberry ice cream is summertime in a bowl for me. Refreshing and cool, ice cream is a welcome treat on a hot day. In a cone or a bowl, plain or complicated, any kind of ice cream will do! Making ice cream at home is a special treat that allows you to experiment with flavors. Start with basic vanilla then jump off from there. Start with simple, high-quality ingredients like cream and sugar, pour the base into the ice cream machine, then end up with a cold, creamy dessert. This summer I hope to sample lots of homemade ice creams; first up is this roasted strawberry ice cream.
The highlight of this ice cream is the flavor of the roasted strawberries. Add a touch of balsamic vinegar and a small bit of sugar to the strawberries before roasting them for a short time in a hot oven. Try this ice cream recipe with peaches or other berries too– you won’t be disappointed!
The recipe for the vanilla base comes from The Beach House Cookbook, written by Barbara Scott-Goodman. Her recipe (page 136) is a fantastic place to begin and her choice of flavor is also fruity– peaches, strawberries, blueberries, and/or raspberries. You’ll need an ice cream machine to process the base until it’s nearly frozen. A few hours more in the freezer produce a wonderful ice cream.Print
- 2 cups strawberries
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
ice cream base: 1 1/3 cups heavy whipping cream
- 2/3 cup half and half
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- Heat oven to 425 degrees F. Toss 2 cups strawberries (cleaned and cut into quarters) with 1 Tablespoon sugar and 1 Tablespoon balsamic vinegar. Roast in a 9 x 13 pan or a baking pan lined with aluminum foil for 18-22 minutes. Let cool completely before combining with the base.
Make the Ice Cream
- Chill the base ingredients then combine and stir in a large bowl. Fold in the cooled strawberries. Pour into the ice cream machine and process for 18-20 minutes. Transfer the almost frozen ice cream into a container and freeze for at least 4 hours.
Ice cream base recipe from The Beach House Cookbook by Barbara Scott-Goodman