Roasted Strawberry and Balsamic Ice Cream

Preheat the oven to 150 °C.

Hull and quarter the strawberries. Place into a roasting pan and sprinkle the balsamic vinegar and 3 Tbsp (45 ml) castor sugar on top. Roast for 30–40 minutes until the strawberries are soft and have darkened in colour. Remove from the oven and mash lightly with a fork. Transfer to a separate bowl and chill in the fridge until needed.

Whisk the egg yolks and 1 C (250 ml) castor sugar together in a medium bowl and keep to one side.

Place 1 C (250 ml) cream into a large mixing bowl and set a strainer on top. Keep to one side.

Combine the remaining 2 C (500 ml) cream and the milk in a small saucepan. Heat over a medium heat until just simmering. Add the hot milk mixture to the egg mixture, a little at a time, stirring constantly. Pour back into the saucepan and cook over a low heat, stirring continuously, until the mixture thickens and coats the back of the spoon. Strain the mixture into the reserved cream and stir to combine. Add the chilled strawberry mixture and stir to combine. Chill in the fridge for at least 12 hours.

Churn in an ice-cream machine according to the manufacturer’s instructions or place into a freezer proof bowl and chill for 1 hour. Remove from the freezer and beat with an electric hand-held blender until smooth. Return to the freezer and take out to beat every 30 minutes until the ice cream is thick and smooth (soft-serve consistency). Return to the freezer until ready to serve.

Serve with chopped strawberries macerated in balsamic vinegar or with chocolate sauce.