Roasted Strawberry-Vanilla Ice Cream
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."
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Recipe Summary
Ingredients
Directions
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.