Celebrate the strawberry season with this homemade Roasted Strawberry Ice Cream! The recipe features a vanilla ice cream base swirled with roasted strawberry sauce and sweet basil lime pesto. Made without eggs, the Philadelphia-style vanilla ice cream base is light in texture and intense in taste. Strawberries are in peak season now, and roasting them with sugar is a delicious technique that I update with a pop of real vanilla beans and balsamic vinegar sprinkled on before roasting. The sweet basil lime pesto delivers fresh and bright notes that balance out the flavors.
It’s a bit of a project since you have to make the vanilla ice cream base as well as the strawberry sauce and basil lime pesto. Once made, just swirl the three flavors together, creating a vibrant and delicious frozen treat. For this recipe, you will need an ice cream maker. If you are using the one with a freezer bowl, make sure to freeze it for at least 24 hours before making the ice cream.
To make the Roasted Strawberry Ice Cream, you will need the following ingredients:
Preheat the oven to 390 ℉.
To a baking dish, add 1 pound quartered strawberries, ¼ cup sugar, and vanilla seeds scraped from 2 vanilla beans and gently toss to combine.
Roast the strawberries for about 45 minutes or until they are soft and jam-like. Remove from the oven and let cool completely in the dish.
Once cooled, purée the roasted strawberries using a food processor or a hand blender. Set aside.
In the meantime, make the vanilla ice cream base. In a small bowl, whisk together ¼ cup whole milk and 2 teaspoons cornstarch until there are no lumps. Set aside.
In a saucepan, combine the remaining ¼ cup whole milk, 22 fluid ounces heavy cream, 2 vanilla pods, and ¼ teaspoon salt. Whisking constantly, bring to a simmer.
Pour in the milk and cornstarch mixture, whisking constantly, and simmer for 1 minute. Remove from the heat and leave to cool, uncovered, for at least 1 hour.
Strain the mixture into a glass bowl.
Cover the bowl with plastic wrap in contact with the surface. Chill the ice cream base in the fridge for at least 2 hours (or up to overnight).
Churn the ice cream in your ice cream maker according to the manufacturer's instructions.
In a mortar and pestle, add 1 ¾ cups roughly chopped basil leaves, 1 tablespoon lime juice, and 2 tablespoons Demerara sugar and pound to a paste.
Add in the remaining 2 tablespoons lime juice and 1 tablespoon extra-virgin olive oil and pound until creamy.
To a pre-cooled ice cream container, add ⅓ of the vanilla ice cream base and spread it evenly over the bottom. Top it evenly with the sweet basil lime pesto.
Add another ⅓ of the vanilla ice cream base and top it with the roasted strawberry sauce.
Add the remaining ⅓ of the vanilla ice cream base. Use a thin long knife to make swirls throughout the ice cream. Cover and freeze for at least 2 hours to firm.
Serve and enjoy!
Break out your ice cream maker and make this Roasted Strawberry Ice Cream! Delightfully delicious and so refreshing, it’s the perfect recipe to celebrate the strawberry season! Made this recipe? Let us know what you think in the comments below!
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