Roasted Strawberry Balsamic Ice Cream

The strawberry season is fully swinging and that I certainly enjoyed it. Last year I attempted roasting strawberries for the primary time with great results and that I thought a roasted strawberry frozen dessert would be an honest idea. Roasting strawberries seems to concentrate and intensify their flavor and when roasted they release their juices, which become nice and syrupy and good. When brooding about the concentrated taste of the strawberry, the mixture of strawberry and balsamic vinegar came to mind, as a touch of balsamic vinegar also helps to bring out the natural taste of the strawberry. As for the recipe, I started with my standard frozen dessert base and added the roasted balsamic strawberries, so it had been quite simple. after I roast the strawberries, I put them on a sheet of aluminum foil and fold the perimeters to form sure I catch all the strawberry juices that are released – the roasted balsamic strawberry frozen dessert was so good! I experimented with the number of egg yolks I exploit in my frozen dessert and that I discovered that the more I exploit, the creamier the frozen dessert is and now I used 3 egg yolks, and also the frozen dessert was good and smooth and creamy. The strawberry flavor of the frozen dessert was so intense and clear and lively and good! This was easily the most effective strawberry frozen dessert I’ve got ever eaten and that I will certainly make more soon.

Roasted Strawberry Balsamic Ice Cream

Prep Time: 3 hours 20 minutes Cook Time: 30 minutes Total Time: 3 hours 50 minutes Servings: 4


  • 2 cups strawberries (cleaned and hulled)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • 1 cup full milk
  • 1/2 cup sugar (I used vanilla sugar)
  • 3 egg yolks


  1. Toss the strawberries in the balsamic vinegar and sugar and let sit for 20 minutes.
  2. Pour the mixture on a baking pan covered in foil folded up on the sides to capture the juices.
  3. Roast the strawberries in a preheated 425F/220C oven until they start to caramelize, about 15-20 minutes.
  4. Place the strawberries and the juices into a container and chill in the fridge.
  5. Heat the cream, milk, and sugar in a saucepan until it almost boils, about 5 minutes.
  6. Reduce the heat to low.
  7. Add one tablespoon of the cream mixture to the eggs to temper them.
  8. Add the egg mixture to the saucepan.
  9. Cook at low heat until it thickens and can coat the back of a spoon.
  10. You may want to strain the mixture at this point to remove any bits that may have formed while cooking.
  11. Chill the mixture in the fridge.
  12. Mix the cream and strawberry mixtures.
  13. Freeze according to the instructions for your ice cream machine.
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