Roasted Strawberries and Cream
Roasted Strawberries and Cream is the perfect way to take strawberry ice cream up a notch. Roasting the strawberries brings out their natural sweetness and adds this subtle caramel flavor that you just don’t get with raw berries. It’s creamy, bursting with strawberry flavor, and absolutely perfect for a hot summer day.
There’s just nothing like homemade ice cream. You can scoop it into cones, swirl it into milkshakes, or even sandwich it between cookies for a sweet treat. Also, did I mention this homemade strawberry ice cream only has seven ingredients? I’ve been making ice cream at home for years, ever since I received my first ice cream maker as a wedding gift. Using this simple custard method ensures a smooth, creamy texture every time. After you make this ice cream, you’ll never ever want to go back to store-bought again.
If you’re in the mood for more frozen summer treats, be sure to check out Strawberry Banana Milkshake, Black Forest Cake Ice Cream, and Cherry Popsicles with Greek Yogurt.
Why You’ll Love This Roasted Strawberry Ice Cream
- Strong strawberry flavor- roasting the strawberries really brings out their sweetness and gives them a rich, deep flavor.
- Pure ingredients- a lot of ice creams you find in the super markets contain stabilizers, artificial flavors, or mysterious additives I can’t even pronounce! This strawberry ice cream has real cream, milk, sugar, eggs, vanilla, a pinch of salt and strawberries.
- Simple and fuss-free- this recipe uses ingredients you probably already have in your fridge, and it’s easy to make! No complicated steps or fancy equipment.
- Extra creamy texture- the custard base of cream, milk, and egg yolks creates a silky, scoopable ice cream every time.
- Better than store-bought- you really taste the difference in homemade ice cream, and everyone will love it even more knowing it was made from scratch.
Homemade Ice Cream Recipe Ingredients
Here are a few ingredient notes to help you get started. Scroll down to the recipe card at the bottom of the page for the full list of measurements and step by step instructions.
- Strawberries- I recommend using fresh, ripe strawberries for the best flavor. I love going to farmers markets because they always have the sweetest, freshly picked berries. If you have one nearby, it’s worth paying them a visit.
- Heavy cream- for the creamiest ice cream, you want to use heavy cream, not just half and half like some other recipes.
- Whole milk- adds extra creaminess thanks to its high fat content, which helps make the ice cream rich and smooth.
- Sugar- white granulated sugar works best here to sweeten without overpowering the strawberries.
- Egg yolks- the heart of the custard; they thicken the base and give your ice cream that perfectly velvety smooth texture.
- Vanilla- I use a vanilla bean pod when roasting the strawberries and vanilla extract for the ice cream base. It adds a warm, rich flavor that complements the strawberries beautifully.
- Salt- just a dash enhances all the flavors in this ice cream. You don’t need much, but it really does make a difference.
Step By Step Instructions
How To Make Roasted Strawberries
Strawberry Ice Cream
Tips For Success
- Use ripe, fresh strawberries- the better the strawberries, the sweeter and more flavorful your ice cream will be. Look for berries that are fully red with a glossy sheen and a strong, sweet fragrance. They should feel firm to the touch with no white or green tips.
- Don’t skip roasting- you’re probably wondering, “Do I really need to roast them?” The answer is YES! Roasting caramelizes the natural sugars and brings out a deep, jammy flavor that fresh berries just can’t match.
- Cook the custard gently- heat the cream and milk slowly, then add a little of the hot liquid to the egg yolks, whisking constantly. This is called tempering, and it keeps the eggs from scrambling while still thickening the custard.
- Chill before churning- make sure your custard is completely cooled before adding it to the ice cream maker. If you’re short on time, you can speed things up by placing the custard over an ice bath and stirring occasionally until it’s fully chilled.
- Follow your ice cream maker instructions- every machine is different, but generally, churn until it reaches a soft-serve consistency before transferring to the freezer.
- Fold in extra roasted strawberry pieces at the end- for little bursts of flavor, reserve some of the roasted berries to gently fold in after churning.
Roasted Strawberries and Cream FAQ’s
This is the ice cream maker I use. It’s affordable and the perfect size to fit inside my cabinet. It makes both ice cream and sorbet really well. Any good-quality home machine will work!
Fresh is definitely best here. Frozen strawberries hold a lot of extra liquid, so they won’t caramelize the same way unless you thaw and drain them really well first.
Roasting the strawberries with a little sugar helps prevent icy chunks in the ice cream. The sugar draws out their natural juices and creates a syrupy texture, so when the ice cream freezes, the strawberries stay soft instead of turning hard and icy.
Keep the ice cream in an airtight container in the coldest part of your freezer. Press a piece of parchment or plastic wrap directly onto the surface before sealing to minimize ice crystals. Let it soften a for a few minutes at room temperature before scooping for the best creamy texture.
This ice cream is best enjoyed within 2-3 weeks. After that, it can start to develop ice crystals and lose some of its cream texture, though it’s still safe to eat.
Did you make this recipe? After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Roasted Strawberries and Cream
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1 cup white granulated sugar
- 2 tsp vanilla extract
- dash of salt
Roasted Strawberries
- 1 lb fresh strawberries, washed and hulled
- 1/4 cup white granulated sugar
- 1 vanilla bean, split lengthwise
Instructions
Roasted Strawberries
- Preheat oven to 400℉. Wash and hull the strawberries, then quarter the larger ones and halve the smaller ones.
- Place them onto a sheet pan. Then, sprinkle sugar over the top and gently toss to coat.
- After, split a vanilla bean in half lengthwise and scrape out the seeds using the back of a pairing knife. Add both the seeds and the pod to the strawberries, tossing lightly to combine.
- Now, spread the strawberries out in an even layer and bake for 15-20 minutes. The strawberries will soften and release their juices. You'll know they're ready when the juices are thick and bubbling.
- Once done, remove the pan from the oven, discard the vanilla bean pod and let the strawberries cool completely at room temperature.
Strawberry Ice Cream
- First, in a medium saucepan, combine the heavy cream, milk, and 1/2 cup of sugar. Heat over medium heat until the mixture is. hot, but not boiling.
- Meanwhile, in a large bowl, whisk together the egg yolks and the remaining 1/2 cup of sugar until the mixture is light in color, about 2 minutes.
- Next, temper the eggs by slowly pouring a small amount of the hot cream mixture into the egg yolks while whisking constantly. Continue adding a little at a time until the eggs are warmed.
- Then, strain the tempered egg mixture into a clean saucepan.
- Gently cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 2-4 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour the custard into a bowl, cover, and chill in the refrigerator, or set in an ice bath and stir frequently until completely cold.
- Puree half of the roasted strawberries in a blender or food processor until smooth.
- Mash the remaining half of the strawberries with a fork, leaving some chunks for texture.
- Then, stir the pureed strawberries into the cold custard base until fully combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Toward the end of churning, stir in the remaining mashed roasted strawberries so you have a mix of smooth and chunky pieces.
- Finally, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.