Ingredients
Equipment
Method
Roast the strawberries
- Preheat the oven to 375°F. Toss the hulled strawberries with 1/4 cup granulated sugar and the balsamic vinegar on a baking sheet, making sure they’re evenly coated.
- Roast for 25-30 minutes at 375°F until the strawberries look caramelized, jammy, and deeply concentrated. Pull the sheet pan and cool the roasted strawberries completely until room temperature.
- Blend the cooled roasted strawberries into a smooth puree. Pause as needed to scrape the blender so the texture stays uniform with no large chunks.
Cook the strawberry custard
- Heat the heavy cream and whole milk until steaming, then slowly whisk it into the egg yolks and the remaining 1/4 cup granulated sugar. Keep whisking to prevent scrambling, watching for thickening starting at the edges.
- Cook the mixture to 175°F. It should coat the back of a spoon and cling lightly before it reaches temperature.
- Strain the custard, then stir in the vanilla, salt, and the roasted strawberry puree. The mixture should turn a deep ruby-red with no streaks and look smooth.
- Cool completely, then refrigerate for 4 hours. Chilling should be firm and cold throughout so it churns properly.
- Churn and freeze until firm. Stop when the texture is thick like soft-serve, then transfer to the freezer until scoopable and set.
Serving
- Scoop and serve the ice cream at its best temperature for a creamy, jewel-red finish. Garnish with fresh strawberry leaves if desired.
Notes
Pro tip: roast until you truly see jammy, caramelized spots—this is what creates the deep strawberry flavor without adding extra sugar. Store in the freezer in an airtight container up to 2 weeks for best scoopability; thaw 5-10 minutes for easier serving. Freezing is required—do not refrigerate unchurned custard longer than 1-2 days. For a lower-fat swap, use half-and-half for part of the heavy cream, though the texture will be slightly less rich.