This roasted strawberry ice cream is one of my favorite homemade treats for summer. I’ve wanted to share a strawberry ice cream recipe on the blog for a while, and this version brings together two things I love: rich, custard-style ice cream and the deep, jammy flavor of roasted strawberries.
Why I Roast the Strawberries
During strawberry season, I love roasting strawberries. They're so sweet and flavorful to begin with, and roasting them in a little sugar and vanilla bean intensifies the flavor by caramelizing the sugar making the strawberries jammy, fragrant, and delicious.
For this recipe, I use over 1-1/2 pounds of fresh strawberries and roast them until the juices bubble and thicken. The flavor is bright, fruity, and just sweet enough, with a subtle vanilla background that makes it taste like summer.
How to Get Creamy Ice Cream
Similar to my rhubarb ice cream, this is a French-style custard ice cream made with egg yolks, which gives it a rich, velvety texture. The base is cooked gently up to 175°F to avoid curdling the eggs. Once it's done, I stir in cold heavy cream to cool it quickly, then chill it over an ice bath before refrigerating.
I also add a small amount of corn syrup to the custard base. It’s a trick I learned from a local ice cream shop. It helps reduce iciness and keeps the final ice cream soft and easy to scoop straight from the freezer.
Tips for the Best Flavor and Texture
- Use sweet, ripe strawberries. In Oregon, I love using Hood, Mary's Peak, and Albion strawberries. Avoid berries with white centers.
- Don’t boil the custard. Don't let the custard go above 175°F to avoid accidentally boiling the custard, which results in curdling the eggs. Use an instant-read thermometer for accuracy.
- Chill everything well. Both the custard and strawberry purée need to be cold before churning for the best texture.
Roasted Strawberry Ice Cream Ingredients
- Roasted Strawberries: I started roasting strawberries several years ago, and I roast them every year because I love them so much. Roasting fruit caramelizes the sugars, making the strawberry syrup thick and the strawberries jammy without a lot of sugar. think. Make the strawberries the day before so they have time to chill in the refrigerator.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Roasted Strawberry Ice Cream
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Step 1: Make the roasted strawberries and chill them overnight in the refrigerator.
Step 2: Whisk together the cream, milk, sugar, eggs, and corn syrup.
Step 3: Cook the custard until it reaches 175°F.
Step 4: Cool the custard and then refrigerate it.
Step 5: Whisk together the cold custard and the cold strawberries.
Step 6: Churn the ice cream in your ice cream machine following the manufacturer's directions.
Step 7: Place the ice cream in a quart-sized container and freeze for at least 6 hours.
Storing the Ice Cream
You can use an ice cream storage container or an 8-1/2x4-1/2-inch loaf pan to store the ice cream. The ice cream storage container comes with a lid, but you'll need to wrap the loaf pan in plastic wrap and foil.
If you make this delicious strawberry ice cream please leave a rating and a comment below.
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Homemade Roasted Strawberry Ice Cream
Equipment
- Ice Cream Maker
- Ice Cream Storage Container
Ingredients
Roasted Strawberries
- 1 recipe roasted strawberries
Custard Base
- 1-1/2 cups (360 ml) heavy cream cold
- 3/4 cup (180 ml) whole milk
- 5 large ((100 grams) egg yolks
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon corn syrup
- 1 teaspoon pure vanilla extract
Instructions
Make the Roasted Strawberries
- Use this roasted strawberries recipe. Make them at least 1 day ahead. Once the strawberries have cooled refrigerate them.
Mise en Place (Recipe Prep)
- Have a medium-sized bowl with a fine strainer next to the stove. Have a larger bowl ready that is big enough to hold water, ice, and the bowl with the custard.
Make the Ice Cream Base
- Whisk together 1 cup of heavy cream, the milk, the egg yolks, the sugar, and corn syrup in a 3 or 4-quart saucepan. Heat over medium heat until the mixture reaches 175°F. Steam will be rising from the surface and little bubbles will appear around the edges of the pan.
- Do not let the custard boil because the eggs will curdle and the custard will have a grainy texture.
- Pour the custard through the fine mesh strainer to catch any bits of cooked eggs. Stir in the vanilla extract, then stir in the remaining 1/2 cup of cold heavy cream.
- Place the custard in an ice bath and slowly whisk until the custard has cooled to 75-80°F.
- Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
Make the Ice Cream
- Puree the strawberries just until they’re chunky. You don’t want a completely smooth strawberry puree. Whisk, all but 1/4 cup into the cold custard. Follow the ice cream maker instructions for churning the ice cream.
- Spoon a portion of the ice cream into a container. Swirl about half of the strawberry puree into the ice cream. Add the remaining ice cream to the container, then swirl the remaining into the ice. Freeze the ice cream for at least 6 hours.
Storing the Ice Cream
- The ice cream is good in the freezer for up to 2 weeks. After than it starts to get icier, but it's still safe to eat.
MD says
I had less berries than the recipe called for, so I had to halve to recipe, yet it still turned out really good! I don’t think the vanilla is a must, but it does add a bit of extra sweetness.
Cheryl Norris says
Hi MD
I have a question for you. Did you make the roasted strawberry ice cream or the roasted strawberries? I ask because your review is appearing under the ice cream recipe before I published it. Thanks for your help.