White Strawberry Ice Cream with Roasted Strawberries

White Chocolate Ice Cream with Roasted Strawberries

• 2 cups heavy cream

• 1 cup whole milk

• 1 vanilla bean or (1 tsp. vanilla paste)

• 5 egg yolks

• 1/4 cup plus 2 Tbs sugar, divided

• kosher salt

• 1 1/2 cups white chocolate

• 1 quart strawberries, hulled and sliced

In a medium pot combine heavy cream, whole milk, and one vanilla bean with the seeds removed, until barely a simmer. Cover with plastic wrap and set aside for 20 minutes but keep warm.

In a medium sized bowl whisk together egg yolks, ¼ cup granulated sugar, and pinch of salt. Add 1 cup of the warm cream mixture whisking constantly. Add the rest of the cream mixture and mix well. Return the mixture to the saute pan and cook over medium low for about 3 to 4 minutes or until mixture thickens slightly and coats the back of a spoon. 

Strain into large bowl and stir in white chocolate chips. Let the chocolate melt in the cream for about 5 minutes then whisk until smooth. Cover the top of the ice cream base with plastic wrap then refrigerate until cool.

While the ice cream base cools, roast the strawberries. Preheat an oven to 425°F.

Toss strawberries with remaining sugar, and a pinch of salt. Lay strawberries on a parchment lined baking sheet and roast until soft, about 15 to 20 minutes.  Let cool.

Assemble your ice cream maker (**see notes below to make this in a food processor). Pour the ice cream base followed by the strawberries into the ice cream maker and freeze for about 20 minutes or until thick and creamy and semi frozen (ice cream won’t freeze completely in an ice cream maker)

Place the ice cream in a freezer safe container (I used a 5 x 9” loaf pan) and freeze until solid, about 2 hours. Serve on a cone or in a bowl.

Makes about 1 quart of ice cream 

**To make the ice cream in a food processor

Pour the ice cream base into a large plastic bag and freeze the mixture in a flat layer. When frozen break the frozen base into very small pieces and place in a food processor. Add the roast strawberries and pulse until smooth. Freeze the ice cream for at least 2 hours then serve. (Note that using a food processor will make this ice cream a denser than traditional ice cream but still delicious)