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French-Style Roasted Strawberry Ice Cream

French style roasted strawberry ice cream with a thick custard base and slow-roasted berries. The oven caramelizes the strawberries into jammy, balsamic-kissed puree for a dense, jewel-red frozen custard.
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Prep Time 20 minutes
Cook Time 35 minutes
chilling + freezing 4 hours 20 minutes
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Roasted strawberry mixture
  • 3 cup fresh strawberries hulled and halved
  • 0.25 cup granulated sugar divided; use 1/4 cup for roasting
  • 1 tbsp aged balsamic vinegar
Custard base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 5 egg yolks
  • 0.25 cup granulated sugar divided; use remaining 1/4 cup for custard
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 ice cream maker

Method
 

Roast the strawberries
  1. Preheat the oven to 375F. Toss the hulled, halved strawberries with 1/4 cup sugar and the aged balsamic vinegar on a baking sheet.
  2. Roast at 375F for 30-35 minutes until deeply caramelized and jammy. Cool the roasted berries, then puree until smooth and intensely ruby.
Make the custard
  1. Heat the heavy cream and whole milk until steaming, not boiling. Whisk into the egg yolks (beaten with the remaining 1/4 cup sugar) in a steady stream while whisking.
  2. Cook the mixture to 175F, stirring until it thickens into a custard-like consistency and lightly coats a spoon. Strain it, then stir in the roasted strawberry puree, vanilla extract, and salt for a dense, pink-ruby base.
Chill and churn
  1. Cool completely over an ice bath until no longer warm to the touch. Refrigerate for 4 hours to fully chill the custard.
  2. Churn in an ice cream maker until thick and scoopable with visible volume. Transfer to a freezer-safe container and freeze until firm.

Notes

For the deepest, jammy strawberry flavor, don’t rush the roast—aim for dark caramelization before pureeing. Chill the custard at least 4 hours for best texture, then churn and freeze; store in the fridge-freezer for up to 2 weeks. Freezing is yes—portion into smaller containers to reduce ice crystals. If you want a lactose-light option, use lactose-free milk and lactose-free cream (custard still thickens well).