Ingredients
- 2 pints fresh strawberries, hulled and quartered
- 3/4 cup granulated sugar, divided
- 2 tablespoons balsamic vinegar
- 1 cup whole milk
- 2 cups heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 large egg yolks
- 1 tablespoon vodka
Directions
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Preheat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
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Toss the strawberries with 1/4 cup sugar and the balsamic vinegar. Spread strawberries into one even layer on the prepared baking sheet and roast for about 30 minutes, or until the strawberries have darkened in color, are soft, and their juices have released. Transfer the strawberries to a medium bowl and mash until only small pieces of fruit remain. Cover and refrigerate the strawberries until chilled about 1 hour.
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Prepare an ice bath by filling a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath.
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In a medium saucepan combine the remaining 1/2 cup sugar, with the milk, cream, salt, and vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
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Whisk together the egg yolks until well-combined and pale in color. Carefully whisk half of the warm milk mixture into the egg yolks, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon and registers around 175°F on an instant-read thermometer, about 5 to 7 minutes. Be careful not to boil the mixture.
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Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours or up to 1 day.
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Pour the custard into an ice cream maker. Freeze according to the manufacturer’s directions. During the 5 last minutes of freezing, gradually add the roasted strawberries. During the last minute of freezing add the vodka. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze until firm and flavor is ripened, at least 2 hours.
I’ve had my eye on your cookbook’s roasted strawberry ice cream for months now, Tessa! Thanks for the video – it’s so helpful! Love your beautiful side braid and bright blue top. Looks great Tessa!
Thanks so much Sally!! 🙂 🙂
Thank you . This is perfect. I just bought mysel a Cuisinart ice cream maker for Mother’s Day.
Yay!! Enjoy your new ice cream maker 🙂
What brand is your digital thermometer and where did you get it? Thanks!
It’s actually one of the top digital thermometers on the market (super fast and accurate): Thermoworks Thermapen. Thermoworks sent it to me! You can buy them online, though.
Tessa your video is so impressive, very professional and really relaxed and comfortable. I’m still a hold out on the egg custard style ice cream…I prefer my quick and easy method, but…you’ve convinced me to give it a try!
Thanks so much! I hope you give the custard method a try 🙂
Love your videos, you are such a natural. The ice cream sounds fabulous!
So happy I stumbled upon your site. Don’t recall how/why. I had no idea there was an ice cream attachment for Kitchenaid. Williams Sonoma here I come!
Awesome!!
A very detailed tutorial indeed,
I love ice creams just like every other person out there but, always purchase already made ones and never thought of making one myself.
I think that is one thing i will try very soon.
Thanks for sharing.
Tessa, I love this custard ice cream recipe. What could I sub vodka for? Is it for flavor? If it is important in making ice cream then I’ll have to find something that doesn’t have alcohol.
Hi Maria, please refer to the post, “The sugar, fat, and vodka all help keep the ice cream soft. You may omit the vodka if necessary, just be sure to store the ice cream in a super airtight container. If it becomes somewhat hard, let it sit at room temperature for 5 to 10 minutes before scooping.”
What an awsome idea to roast the strawberries first! I made a roasted strawberry cake (http://www.growntocook.com/?p=2267) last year but have never thought of using roasted strawberries in ice cream!
I was just wondering if you could make this recipe with frozen strawberries? I’m currently living in Alaska and it’s really difficult to find good fresh strawberries up here. Thanks!
I’ve never tried it with frozen strawberries but since they’re cooked I’m learning towards saying it would be okay! If you give it a try let me know how it goes 🙂
Hey Tessa,
Great ice cream, just finished, now in the freezer…., hm, difficult to stay away….
WOW!!!!!! I’m going to start making this recipe tonight!!!
Hi. This recipe looks amazing. I was looking at your recipes for making ice cream without machine and was going to use the 2nd method (freeze and stir). Can you share how to make this recipe with the freeze and stir method? Do I first chill the custard for 4 hours in the fridge, then mix the strawberries and follow the freeze and stir steps? Thanks!
This recipe seems nice, I plan to make one. However, my problem is that I am vegetarian. I plan to make it with almond milk since it is my wife’s favorite. If I were to rune a homemade ice cream shop, I would gladly recommend this homemade recipe.
Love your videos, you are such a natural. The ice cream sounds fabulous!
I never post on recipe blogs, even though there are a few really good ones that I frequently consult, but this recipe is so over-the-top that I just had to say BRAVO!
I can’t wait to try it but I already know it’s going to be awesome…I make ice cream all the time.
Do you have an outstanding recipe for Swiss almond ice cream as well ? 😉
Hey tessa, the recipe sounds awesome. Is it okay if I use a cornflour custard instead of eggs?
Hi Jan! I haven’t personally tested that so I can’t say for sure!
Hi Tessa, I live in Sweden and am wondering what heavy cream would be here. Is it like whipped cream or creme frâiche? I really want to make this, but I don’t want to make a mess.
Thank you!
Serena