two bowls of roasted balsamic strawberry ice cream
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4.8 from 10 votes

Roasted balsamic strawberry ice cream

This roasted balsamic strawberry ice cream is incredibly refreshing with a beautiful strawberry flavor.
Prep Time15 mins
Cook Time25 mins
Churning time30 mins
Total Time40 mins
Course: Dessert, Ice Cream
Cuisine: American
Servings: 12 servings
Author: Vy Tran

Ingredients

  • 4 cups organic strawberries, hulled and sliced
  • 1 tbsp balsamic vinegar
  • 2 tbsps granulated sugar
  • 2 organic medium egg yolks
  • 6 tbsps granulated sugar
  • 1 1/2 cups organic heavy cream
  • 1 cup organic 2% milk
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 350 degrees F.
  • Combine the strawberries, balsamic vinegar, and 2 tablespoons of sugar in a roasting pan. Toss gently to coat and bake in the oven for 10 minutes until the strawberries are soft and release their juices. 
  • Let the strawberries cool lightly for about 15 minutes. 
  • Transfer the strawberries and juice to a blender and puree until smooth.  
  • Strain the strawberry puree through a fine mesh strainer. You should get about 2 cups.  Set aside.
  • In a medium heatproof bowl, whisk the yolks with 6 tablespoons of granulated sugar just to break them up. Set aside.
  • In a heavy saucepan over medium low heat, combine cream, milk, and salt and let it heat up until you see the liquid bubbling at the edges.
  • Measure out half a cup of cream mixture.
  • While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
  • Pour the cream-egg mixture back to the saucepan. Add the strawberry puree.  
  • Cook the mixture over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 5-7 minutes. 
  • Strain the base through a fine-mesh strainer into a clean container to remove any egg pieces that were cooked during the process.
  • Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes.
  • Refrigerate the ice cream base for at least 4 hours or overnight. I like to refrigerate the base overnight for the most flavor.
  • Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions. Spin until thick and creamy about 30-35 minutes.
  • Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.