Roasted Strawberry Ice Cream

We tried a Roasted Strawberry Ice Cream for the first time while strolling Kitsilano Beach in Vancouver, British Columbia. We ended up coming across a small ice cream truck that offered the most amazing flavours, including this one. As is often the case, after trying it I couldn’t wait to get home to see if I could replicate it and this recipe is the result.

The vanilla bean ice cream base provides just the right amount of sweetness to counter the tartness of the roasted strawberries. It’s smooth and silky, while offering up some unexpected texture from the frozen strawberry. I can’t recommend this combo enough!

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Prep Time 20

Cook Time 1 30

Refrigerate 8

Total Time 1 50

Servings: 1

Course: Dessert

Cuisine: Canadian

Calories: 2818

Ingredients Equipment Method Notes

Ingredients

2 cups fresh strawberries quartered
6 egg yolks
2 cups heavy cream divided
1 cup whole milk (3.25%)
3/4 cup sugar
1 fresh vanilla bean split + scraped
3/4 tsp pure vanilla extract
1/4 tsp Kosher salt

Equipment

large baking sheet
parchment paper
medium saucepan
fine mesh sieve
whisk
spatula
large mixing bowl
ice cream maker
measuring cups and spoons

Method

Mise en Place

Assemble equipment. Split and scrape vanilla bean, clean and quarter strawberries, measure and separate all ingredients.

Bring it Together

Preheat oven to roast at 350 degrees F.
Place strawberries on a parchment-lined baking sheet and roast for 25 minutes. Remove from oven and set aside.
Warm milk, sugar, and 1 cup of heavy cream in a saucepan over medium heat until a light simmer is achieved, whisking constantly. Remove from heat, add vanilla bean (including pods), cover, and allow to "steep" for 30 minutes.
Whisk egg yolks in a large mixing bowl until fully combined. Add 1 cup of the warm milk mixture to temper the eggs and stir. Slowly add the eggs back into the saucepan and heat over medium heat until the mixture thickens (like a custard), stirring constantly.
Add remaining heavy cream, salt, and vanilla extract and strain through a fine sieve. Refrigerate overnight (for a minimum of 8 hours).
Add the cooled milk mixture to an ice cream maker and churn for approximately 20 minutes until thickened. Add the roasted strawberries at the end of the process and mix until loosely incorporated. Place the ice cream in a suitable container and freeze until needed.

Notes

Each ice cream maker is different so the actual churning time for the ice cream may vary. Simply remove the mixture once it has become thick enough based on your preferences.
The vanilla bean mixture can also be used on it’s own to create a simple vanilla bean ice cream. Or, add other cool ingredients like chocolate chunks or fruits.

Roasted Strawberry Ice Cream