Roasted Strawberry Ice Cream is a delightful twist on classic strawberry ice cream, where fresh strawberries are roasted to enhance their natural sweetness and create a rich, slightly caramelized flavor. The roasted berries are blended into a smooth, creamy ice cream base, resulting in a dessert that is both fruity and indulgent. With its vibrant color and deep strawberry taste, this homemade treat is perfect for warm days or whenever you want a refreshing scoop of something special.

Ingredients

For the roasted strawberries:

• 450-500 gm fresh strawberries, quartered
• ½ cup sugar
• 1 tsp vanilla essence
• 1½ tbsp white wine

For the ice cream:

• ¼ to ½ cup granulated sugar ( depends on how sweet you want your ice cream and how sweet your strawberries were in the first place. I used ¼ cup)
• 3 egg yolks
• 3 tbsp light corn syrup
• 1 cup heavy cream
• ½ cup half and half

Instructions

For the roasted strawberries:

• Place the strawberries in a glass baking dish.
• Sprinkle over the vanilla sugar, followed by the white wine. Mix gently.
• Bake in a preheated 350 F oven for 30-40 minutes. Allow to cool. Resist to finish the whole thing off.
• Drain strawberries. Churn half of the strawberries in a blender and keep the other half as is.
• Put the liquid into a sauce pan, and reduce to a thick concentrate. It will thicken a bit as it cools and can be used as a topping in the ice cream. Chill before use.

For the ice cream:

• Whisk the half and half with egg yolks until completely mixed.
• Add sugar and corn syrup and stir until dissolved.
• In a saucepan, pour the mixture and add the cream, then whisk until completely blended.
• heat over low heat. Once hot increase the flame to medium low and cook until mixture coats the back of a spoon.
• Refrigerate till chilled. Mix the churned and whole strawberries.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Recipe from Shumaila Chauhan