Roast Strawberry Ice Cream

Name: Roast Strawberry Ice Cream
Yield: 10 dessert portions; churned volume depends on the machine and overrun
Ingredients: 600 g Strawberries, hulled, halved; 500 ml Whole milk; 250 ml Cream; 100 g Pasteurised egg yolks; 180 g Caster sugar; 15 ml Lemon juice; 1 g Salt

Concentrated roast strawberries folded into a chilled custard before churning.

Roast Strawberry Ice Cream prepared as described in the recipe

Concentrated roast strawberries folded into a chilled custard before churning.

Written for 10 dessert portions; churned volume depends on the machine and overrun · Resting At least 6 hours chilling, then at least 4 hours freezing

Cook this

Ingredients

Serves

Strawberries, hulled, halved600 g
Whole milk500 ml
Cream250 ml
Pasteurised egg yolks100 g
Caster sugar180 g
Lemon juice15 ml
Salt1 g

Method

Toss strawberries with two ninths of the measured sugar. Roast at 180°C for 25 to 30 minutes until concentrated; blend with lemon and cool.
Heat milk and cream. Whisk yolks with remaining sugar, temper, return to the pan and stir to 82 to 84°C.
Pass custard through a sieve, blend in strawberry purée and salt, and cool quickly over ice.
Refrigerate for at least 6 hours, then churn, pack and freeze at -18°C for at least 4 hours.

Chef’s notes

Roasting removes excess water and concentrates ripe strawberry flavour.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep covered at -18°C for up to 2 weeks for best texture. Do not refreeze melted ice cream. Temper briefly in the refrigerator before scooping.

Allergens and diet

Eggs. Milk.

Last refined · October 2026