Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Roasted Strawberry Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

  • Author: Sara
  • Total Time: 8 hours 35 minutes (including chilling and freezing times)
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This homemade roasted strawberry ice cream features a rich custard base combined with deeply flavored roasted strawberries. The strawberries are roasted ahead of time to enhance their natural sweetness and then pureed to maintain a chunky texture within the creamy ice cream. The custard, made with egg yolks, heavy cream, milk, and vanilla, is cooked gently to avoid curdling before chilling overnight. The strawberry puree is swirled through the churned ice cream for a delightful fruit swirl effect. Perfect for strawberry lovers looking for a luxurious, homemade frozen treat.

Ingredients

Roasted Strawberries

  • 1 recipe roasted strawberries (prepared at least 1 day ahead, cooled and refrigerated)

Ice Cream Base

  • 1 1/2 cups (360 ml) cold heavy cream, divided
  • 3/4 cup (180 ml) whole milk
  • 5 large egg yolks (~100 grams)
  • 1/2 cup (100 grams) granulated sugar
  • 1 tablespoon corn syrup
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the Roasted Strawberries: Prepare the roasted strawberries recipe at least one day in advance. Once roasted and cooled, refrigerate the strawberries to be used later in the ice cream.
  2. Mise en Place (Recipe Prep): Arrange your cooking area with a medium bowl and fine mesh strainer near the stove for straining the custard, and prepare a larger bowl filled with ice and water to create an ice bath for cooling the custard.
  3. Make the Ice Cream Base: In a 3 or 4-quart saucepan, whisk together 1 cup heavy cream, whole milk, egg yolks, granulated sugar, and corn syrup. Heat the mixture over medium heat until it reaches 175°F, just before boiling—watch for steam and small bubbles around the edges. Avoid boiling to prevent curdling which causes grainy texture.
  4. Strain and Flavor Custard: Remove from heat and pour the custard through the fine mesh strainer into the prepared bowl to catch any cooked egg bits. Stir in the vanilla extract, then fold in the remaining 1/2 cup of cold heavy cream.
  5. Cool the Custard: Place the bowl into the ice bath and slowly whisk the custard until it cools to between 75-80°F. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight to fully chill and mature the flavors.
  6. Make the Ice Cream: Puree the roasted strawberries just until chunky; avoid making a completely smooth puree. Whisk all but 1/4 cup of the chunky puree into the cold custard base. Following your ice cream maker’s instructions, churn the mixture until it reaches a soft-serve consistency.
  7. Layer and Freeze: Spoon some of the churned ice cream into your container. Swirl about half of the reserved strawberry puree into this layer, then add the remaining ice cream. Top with the rest of the strawberry puree and lightly swirl again. Freeze the assembled ice cream for at least 6 hours to set firmly.
  8. Store the Ice Cream: Keep the ice cream stored in the freezer for up to 2 weeks. Beyond that time, the texture may become icier but it remains safe to eat.

Notes

  • Roast the strawberries at least one day ahead to allow flavors to develop and for cooling.
  • Do not boil the custard to prevent curdling; heating to 175°F is sufficient.
  • Use an ice bath to rapidly cool the custard to the ideal temperature for chilling.
  • Maintain chunks in the strawberry puree to add texture and visual appeal to the ice cream.
  • Freeze the finished ice cream for at least 6 hours before serving for best texture.
  • The ice cream can be stored up to 2 weeks in the freezer.
  • Prep Time: 20 minutes plus 8 hours chilling time
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Churning (Ice Cream Maker) with Roasting (for strawberries)
  • Cuisine: American

Find it online: https://sarabaking.com/homemade-roasted-strawberry-ice-cream-recipe/