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Roasted Strawberry Ice Cream

Roasted strawberry ice cream with deep ruby-red, oven-roasted fruit flavor—jammy strawberries are slow-roasted, pureed, and folded into a custard base for a concentrated homemade strawberry ice cream. This summer ice cream is churned after chilling for a smooth texture with visible roasted strawberry pieces.
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Prep Time 20 minutes
Cook Time 30 minutes
chilling + freezing 4 hours
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Roasted strawberry base
  • 3 cup fresh strawberries hulled
  • 0.25 cup granulated sugar divided; use 1/4 cup for roasting
  • 1 tbsp balsamic vinegar for roasting glaze
Ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 0.25 cup granulated sugar divided; use remaining 1/4 cup for custard
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 3 cup fresh strawberries roasted and pureed after roasting

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Roast the strawberries
  1. Preheat oven to 375F. Toss hulled strawberries with 1/4 cup sugar and balsamic vinegar on a baking sheet.
  2. Roast at 375F for 25-30 minutes until caramelized, jammy, and deeply concentrated, turning once halfway if needed. Cool the roasted strawberries completely.
  3. Blend the cooled roasted strawberries into a smooth puree. Stop and scrape down the blender for a uniform ruby-red texture.
Make the custard
  1. In a pot, heat the heavy cream and whole milk until steaming but not boiling. Slowly whisk the hot dairy into egg yolks beaten with the remaining 1/4 cup sugar.
  2. Cook the custard until it reaches 175F, stirring constantly, until it thickly coats a spoon. Visual cue: the mixture should look glossy and slightly thick rather than runny.
  3. Strain the custard, then stir in vanilla, salt, and the roasted strawberry puree. Mix until smooth with no streaks of strawberry puree.
Chill and churn
  1. Cool completely at room temperature, then refrigerate for 4 hours. Cover once cooled to prevent a skin from forming.
  2. Churn the chilled mixture until thickened and aerated, then freeze until firm. Visual cue: the ice cream should hold shape when scooped after freezing.

Notes

For the deepest strawberry flavor, roast until you see caramelized edges and a jammy look—not just softened fruit—then cool completely before blending. Refrigerate the finished custard base for up to 2 days before churning; once churned, keep covered in the freezer up to 2 weeks (freeze yes). For a lighter option, replace heavy cream with equal parts half-and-half and add an extra pinch of salt, though the texture will be softer.