Imagine a dessert that combines the sweet, caramelized essence of roasted strawberries with the rich, creamy texture of homemade ice cream. This Honey Roasted Strawberry Ice Cream is not just a treat; it's a culinary experience that transforms ordinary ingredients into an extraordinary summer delight. With just a few simple steps, you'll create a dessert that looks like it came straight from a gourmet kitchen, but can be easily prepared in your own home.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups fresh strawberries
- 1/4 cup honey
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and hull the fresh strawberries, then slice them into halves or quarters depending on their size.
- Drizzle honey over the strawberries on the prepared baking sheet, ensuring each piece is evenly coated.
- Roast the strawberries in the preheated oven for 10-12 minutes, until they become soft and caramelized, with edges slightly darkened.
- Remove strawberries from the oven and let them cool completely at room temperature.
- In a large mixing bowl, combine heavy cream, whole milk, and vanilla extract. Whisk until well blended.
- Gently fold the roasted strawberries into the cream mixture, ensuring they are evenly distributed.
- Transfer the mixture to an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes.
- Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
- Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easy scooping.
Tips
- Choose ripe, in-season strawberries for the most intense flavor. The riper the berries, the sweeter and more caramelized they'll become when roasted.
- Use a high-quality honey to enhance the natural sweetness of the strawberries. Local, raw honey works best for deeper flavor complexity.
- When roasting strawberries, watch them carefully to prevent burning. The goal is a beautiful caramelization, not charred fruit.
- For an extra smooth texture, you can strain some of the roasted strawberries before mixing them into the cream base.
- If you don't have an ice cream maker, you can still make this recipe by placing the mixture in the freezer and stirring every 30 minutes to prevent ice crystals from forming.
- For a more intense strawberry flavor, reserve a few roasted strawberry pieces to fold in after churning the ice cream.
- The ice cream is best consumed within 3-4 days of making for optimal texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 3g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 55mg
