Roasted Strawberry Balsamic Ice Cream
Roasting strawberries with balsamic deepens their sweetness before churning into rich, tangy ice cream.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy, Eggs
Fresh strawberries are roasted until jammy and caramelized, then swirled with a reduction of balsamic vinegar before being folded into a custard-style base. The result is a creamy ice cream with concentrated berry flavor and a subtle tangy edge, well suited to summer gatherings or a reinvented dessert classic.
Ingredients
- 1 1/2 pounds fresh strawberries, hulled and halved
- 1/3 cup granulated sugar, divided for roasting
- 3 tablespoons balsamic vinegar
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
Method
-
Preheat the oven to 400°F. In an 8x8-inch baking dish, toss the halved strawberries with 1/3 cup sugar and the balsamic vinegar.
-
Roast the strawberries until softened and juices are bubbling and syrupy, stirring once halfway through.
-
Remove strawberries from the oven and mash lightly with a fork to break them up while keeping some texture. Set aside to cool.
-
In a 6-quart saucepan, combine the heavy cream, whole milk, 2/3 cup sugar, and salt. Heat over medium, stirring occasionally, until steaming but not boiling.
-
In a medium bowl, whisk the egg yolks. Slowly ladle about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper.
-
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
-
Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon and reaches 170 to 175°F.
-
Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in the vanilla extract and cool to room temperature.
-
Cover the custard and refrigerate until thoroughly chilled.
-
Stir half of the roasted strawberries and their syrup into the chilled custard base, reserving the remaining strawberries for swirling.
-
Churn the mixture in an ice cream maker according to the manufacturer's instructions until thick and softly set, resembling soft-serve.
-
Transfer half of the churned ice cream to a freezer-safe container, dollop with half of the reserved roasted strawberries, then repeat with the remaining ice cream and strawberries. Swirl gently with a knife.
-
Cover and freeze until firm enough to scoop.
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Roasted Strawberry Balsamic Ice Cream
Fresh strawberries are roasted until jammy and caramelized, then swirled with a reduction of balsamic vinegar before being folded into a custard-style base. The result is a creamy ice cream with concentrated berry flavor and a subtle tangy edge, well suited to summer gatherings or a reinvented dessert classic.
13 hr 8 servings 320 cal
Ingredients
- 1 1/2 pounds fresh strawberries, hulled and halved
- 1/3 cup granulated sugar, divided for roasting
- 3 tablespoons balsamic vinegar
- 2 cups heavy cream
- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 5 large egg yolks
- 1 teaspoon vanilla extract
Method
- 1
Preheat the oven to 400°F. In an 8x8-inch baking dish, toss the halved strawberries with 1/3 cup sugar and the balsamic vinegar.
- 2
Roast the strawberries until softened and juices are bubbling and syrupy, stirring once halfway through.
- 3
Remove strawberries from the oven and mash lightly with a fork to break them up while keeping some texture. Set aside to cool.
- 4
In a 6-quart saucepan, combine the heavy cream, whole milk, 2/3 cup sugar, and salt. Heat over medium, stirring occasionally, until steaming but not boiling.
- 5
In a medium bowl, whisk the egg yolks. Slowly ladle about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper.
- 6
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
- 7
Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon and reaches 170 to 175°F.
- 8
Strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath. Stir in the vanilla extract and cool to room temperature.
- 9
Cover the custard and refrigerate until thoroughly chilled.
- 10
Stir half of the roasted strawberries and their syrup into the chilled custard base, reserving the remaining strawberries for swirling.
- 11
Churn the mixture in an ice cream maker according to the manufacturer's instructions until thick and softly set, resembling soft-serve.
- 12
Transfer half of the churned ice cream to a freezer-safe container, dollop with half of the reserved roasted strawberries, then repeat with the remaining ice cream and strawberries. Swirl gently with a knife.
- 13
Cover and freeze until firm enough to scoop.