Homemade Roasted Strawberry Ice Cream Recipe
This Homemade Roasted Strawberry Ice Cream recipe features a rich and creamy custard base infused with sweet and slightly caramelized roasted strawberries. The ice cream offers a perfectly balanced texture with chunks of roasted strawberry puree swirled throughout, delivering a delightful contrast of flavors and a luscious homemade treat perfect for warm days or any time you crave a fruity frozen dessert.
- Prep Time: 20 minutes (plus at least 8 hours chilling and 1 day for roasted strawberries preparation)
- Cook Time: 15 minutes (custard cooking and roasting strawberries separately)
- Total Time: Approximately 24 hours including chilling and roasting times
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Strawberries
- 1 recipe roasted strawberries (prepared at least 1 day ahead and refrigerated)
Ice Cream Base
- 1 1/2 cups (360 ml) heavy cream (cold, divided)
- 3/4 cup (180 ml) whole milk
- 5 large egg yolks (about 100 grams)
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon corn syrup
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Roasted Strawberries: Follow the roasted strawberries recipe and prepare them at least one day prior. After roasting and cooling, refrigerate the strawberries to chill.
- Mise en Place: Set up your workspace with a medium bowl and a fine mesh strainer next to the stove. Also have a larger bowl filled with ice and water ready to hold another bowl for cooling the custard later.
- Make Ice Cream Base: In a 3- or 4-quart saucepan, whisk together 1 cup of the cold heavy cream, whole milk, egg yolks, granulated sugar, and corn syrup. Place the pan over medium heat and warm the mixture until it reaches 175°F, when steam starts rising and small bubbles form around the edges. Avoid boiling to prevent curdling.
- Strain Custard: Remove from heat and pour the custard through the fine mesh strainer into the medium bowl to remove any cooked egg bits. Stir in the vanilla extract and then gently fold in the remaining 1/2 cup cold heavy cream.
- Cool Custard: Place the bowl in the ice bath and whisk slowly until the custard cools to between 75-80°F. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight to develop flavor and texture.
- Prepare Strawberry Puree: Puree the roasted strawberries just enough to retain some chunky texture; do not fully smooth out the puree. Reserve 1/4 cup of the puree for swirling later.
- Combine and Churn: Whisk the majority of the strawberry puree into the chilled custard base. Pour this mixture into your ice cream maker and churn according to the manufacturer’s directions until it reaches a soft-serve consistency.
- Layer and Freeze: Spoon a portion of the churned ice cream into a freezer-safe container and swirl in about half of the reserved strawberry puree. Add the remaining ice cream on top and swirl in the rest of the puree. Smooth the top, cover, and freeze for at least 6 hours to firm up completely.
- Store Ice Cream: Your homemade roasted strawberry ice cream can be stored in the freezer for up to 2 weeks. After this time, it may develop some iciness but remains safe to eat.
Notes
- Do not allow the custard to boil, as this will cause egg curdling and a grainy texture.
- Chilling the custard overnight enhances flavor and improves texture.
- Reserve some strawberry puree for swirling to add attractive ribbons of fruit throughout the ice cream.
- Use a fine mesh strainer to ensure a silky smooth custard base by removing cooked egg bits.
- For best results, use an ice cream maker that follows manufacturer instructions carefully.
- This recipe requires planning ahead, as roasting strawberries and chilling custard take time.
