Recipes Desserts Frozen Desserts Ice Cream Roasted Strawberry-Vanilla Ice Cream Be the first to rate & review! This sweet, tart, and creamy confection is a beautiful homage to strawberries and cream. It's a French-style ice cream, adding egg yolks to cream and milk to form a custard base, giving rise to a thick, silky ice cream. According to chef and ice cream maker Fany Gerson, the key to French-style ice cream is making a base so good you could eat it without freezing it. In this recipe, Gerson wanted to celebrate the flavors she grew up eating. "My mom would take strawberries and put a little Mexican crema and sugar on top, and that became dessert," she recalls. "For this ice cream, roasting the strawberries gives a new dimension to the fruit." By Fany Gerson Fany Gerson Instagram Fany Gerson is a chef, teacher, and cookbook author. She was born and raised in Mexico City and her work has been featured in various publications. A graduate of the Culinary Institute of America, Gerson has worked in a range of fine-dining kitchens around the world. She is the founder of La Newyorkina, a catering company, roving food truck, and restaurant in Manhattan, and Fan Fan Doughnuts. Food & Wine's Editorial Guidelines Published on May 19, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Victoria Granof / Prop Styling by Christine Keely Active Time: 30 mins Chill Time: 6 hrs Total Time: 9 hrs Servings: 8 Ingredients Roasted Strawberries 1 pound fresh strawberries, stemmed and quartered (about 3 1/2 cups) 2 tablespoons granulated sugar 2 tablespoons light corn syrup or golden syrup ⅛ teaspoon kosher salt Ice Cream 2 cups heavy cream 1 cup whole milk 1 vanilla bean pod 6 large egg yolks ⅓ cup granulated sugar ¼ teaspoon kosher salt Directions Make the roasted strawberries: Preheat oven to 300°F. Toss together strawberries, sugar, corn syrup, and salt in a 13- x 9-inch 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. Make the ice cream: 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. 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. 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. Transfer 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. Serve immediately for a soft-serve consistency, or transfer to a shallow container, cover, and freeze until firm, about 2 hours. Store in an airtight container in freezer up to 3 weeks. Make Ahead Roasted strawberries can be made up to 2 days in advance and stored in an airtight container in refrigerator. Note 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. Rate it Print