The details

Say hello to Roasted Balsamic Strawberry and Honey Ice Cream, aka the ONLY strawberry ice cream I will be making from here on out. Roasting fresh strawberries with honey and balsamic brings out the rich sweetness of the berry while also imparting a subtle tang which is so interesting flavor-wise! This ice cream is made using the juice from the roasted strawberries in the custard, and then the solid roasted strawberries as mix-ins. The result is creamy and loaded with strawberries in every bite. It’s not a diet food, but this ice cream is also only sweetened with honey and strawberries, because that’s all it needs!

The process

Roast your strawberries with balsamic + honey
Strain roasted strawberries, reserving solids
Use juice + milk + honey + salt to warm into a custard
Temper 1 egg yolk into the custard
Cook custard until slightly thickened
Strain and store in the fridge

The next day.

Churn your ice cream, adding solid roasted strawberries at the last 5 mins of churning
Turn out into a freezing container
Freeze solid and enjoy!

Ice Cream Dos & Dont’s

DO:

Invest in the right gear. I love my ice cream maker, strainer, and freezing container and use them for each and every batch of ice cream I make!
Work quickly! If you dawdle the ice cream can melt and become icy as a result.
Strain your custard to get out any cooked egg pieces.
Make sure your freezer is at the right and consistent temp! (about 0 degrees F and try not to open or close it too much as ice cream freezes)
Use high quality ingredients (like fresh seasonal strawberries and local honey–try the farmer’s market!)

DON’T:

Skip roasting the strawberries. It truly makes this ice cream!
Let the ice cream sit out at room temp too long in between churning and freezing solid.
Eat it all at once (just kidding go for it!)

For more ice cream info, check out this blog post!

If you like this ice cream…

Be sure to try my Olive Oil Cake with Balsamic Roasted Strawberries. It’s got the same flavor profile PLUS a delicious, moist, orange-flavored EVOO cake. One of my faves!

In the ice cream department, I love my Birthday Cake Ice Cream + Dulce de Leche Vanilla Bean Swirl Ice Cream. Give them a try!

Bake to this music

Roasted Balsamic Strawberry and Honey Ice Cream

Print Recipe

Welcome warm weather with this creamy, fruity ice cream sweetened with only honey and fresh strawberries. Roasted Balsamic Strawberry and Honey Ice Cream gives all the flavors–tangy, sweet, and creamy.

Yield: 2 quarts ice cream 1x

Ingredients

Units Scale

For the balsamic roasted strawberries:

4 cups sliced fresh strawberries
2 tbsp balsamic vinegar
3 tbsp honey

For the ice cream:

4 cups half n half
1/2 cup honey
1/2 tsp salt
1 tsp vanilla extract
1 egg yolk
1 recipe roasted balsamic strawberries

Instructions

Roast your strawberries. On a prepared baking sheet, spread sliced strawberries. Drizzle with honey and balsamic and mix with your hands to evenly coat the strawberries. Roast at 375 for 30-40 minutes until the mixture becomes jammy and deep red.
Place roasted strawberries and juices in a strainer over a medium heat-proof bowl. Strain strawberry juice, using a spatula to push strawberries down onto the strainer. Reserve strawberry solids in an airtight container and store in the fridge. Clean your strainer.
In a medium saucepan, combine half n half, honey, salt, vanilla, and roasted strawberry juice. Gently heat on medium-low, stirring, until the mixture is warm (not hot).
In a separate mixing bowl, whisk egg yolk. Temper the egg yolk by adding 1/2 cup of warm custard to the bowl with the egg yolk, whisking to combine. Then add the egg yolk mixture back into the custard in the saucepan, stirring to combine. Continue to heat this custard over medium heat until it thickens slightly, enough to just coat the back of a spoon.
Strain custard into a heat-proof bowl. Cover and store in the fridge at least overnight and up to several days.
When you are ready to make your ice cream. Churn your chilled custard according to the ice cream machine’s directions. My machine churns ice cream for 25 minutes. With about 5 minutes of churn time left, add the reserved strawberry solids into the ice cream machine.
Once finished churning, quickly transfer soft ice cream into your freezing container and pop right in the freezer to solidify. Allow to freeze for several hours before enjoying.

Notes

You can substitute whole milk or heavy cream for half n half (it will be a little less creamy with whole milk, and even creamier with heavy cream)
Enjoy your ice cream in the first couple days after you make it if possible!

Author: Caroline Crockett
Category: dessert, ice cream