This is the most amazing strawberry ice cream I’ve ever experienced. The original recipe states that “the key to French-style ice cream is making a base so good you could eat it without freezing it.” The base was incredibly creamy and rich. The roasted strawberries had concentrated flavor and a perfectly tender texture. Wow.
This recipe was adapted from Food and Wine, contributed by Fany Gerson. I loved that the vanilla bean steeped in the cream for an hour before being removed. My finished ice cream had a bit of a custard swirl because I didn’t fully mix the roasted berries into the custard before churning- still delicious but I would correct this next time.
To celebrate my birthday, my daughter made pizzelle bowls for serving the ice cream. It was a very special celebratory dessert and perfect way to use our freshly picked strawberries this season.
Yield: Serves 8
For the Roasted Strawberries:
- 1 pound fresh strawberries, stemmed and halved if small or quartered if large (about 3 1/2 cups)
- 2 T granulated sugar
- 2 T light corn syrup or golden syrup
- 1/8 tsp kosher salt
For the Vanilla Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean pod
- 6 large egg yolks
- 5 T (1/3 cup) granulated sugar
- 1/4 tsp kosher salt
To Make the Roasted Strawberries:
- Preheat oven to 300°F, preferably on convection roast.
- Toss together strawberries, sugar, corn syrup, and salt in a 13×9-inch baking dish. (I used a glass pyrex baking dish.)
- Roast in preheated oven, stirring occasionally, until strawberries are soft and darker in color and juice is thickened, 30 to 40 minutes.
- Using a potato masher, lightly crush strawberries in baking dish, making sure you have a chunky mixture.
- Let cool completely, about 1 hour. Transfer to a resealable container, and refrigerate until ready to churn or up to 2 days.
To Make the Vanilla Ice Cream Base & To Finish:
- Stir together cream and milk in a medium saucepan.
- Split vanilla bean pod lengthwise; scrape seeds. Add scraped seeds and vanilla pod halves to mixture in saucepan. Cook over medium-low, undisturbed, until mixture just comes to a simmer.
- Remove from heat. Cover and let steep 45 minutes to 1 hour.
- Return steeped cream mixture to heat over medium-low; cook, undisturbed, until mixture just comes to a simmer.
- Meanwhile, whisk together egg yolks, sugar, and salt in a medium-size heatproof bowl.
- Gradually whisk warm cream mixture into yolk mixture in bowl. (It’s important to slowly add the hot cream mixture to the egg mixture, whisking constantly and never bringing to a boil, to ensure the eggs don’t scramble.)
- Transfer cream-yolk mixture to saucepan. Cook over medium-low, stirring constantly, until mixture thickens and coats the back of a spoon, 6 to 10 minutes, making sure it doesn’t bubble. (I cooked mine for 7 minutes.)
- Remove from heat. Pour through a fine wire-mesh strainer into a medium-size heatproof bowl; discard solids.
- Place bowl in a large bowl filled with ice water. Let stand, stirring often, until mixture reaches room temperature, about 8 minutes. (I kept mine in the ice bath until the ice melted.) Remove.
- Cover bowl with plastic wrap or transfer base to a sealable container; seal and refrigerate until cold, at least 6 hours or up to 12 hours.
- Stir together strawberry mixture and ice cream base in a bowl.
- Pour mixture into frozen freezer bowl of an ice cream maker; proceed according to manufacturer’s instructions. (I churned mine for 25 minutes.)
- Transfer to a shallow container, such as a glass loaf pan, cover, and freeze until firm, at least 2 hours. (I press a sheet of plastic wrap directly on the surface of the ice cream and then top the container with an additional sheet of plastic wrap.)
- Store in an airtight container in freezer up to 3 weeks.