Roasting strawberries in the oven with a little sugar brings out the natural sweetness and makes them soft and syrupy. You can use the roasted strawberries as a topping for cakes, as a topping for ice cream, even on your toast in place of jelly. But I decided to throw mine in homemade vanilla ice cream. Totally divine.
To roast, preheat the oven to 450 degrees. Take 2 cups of clean, sliced strawberries and toss them in a bowl with a 1/4 cup of sugar. Arrange the strawberries in a single layer on a sheet pan lined with parchment paper. Roast in the oven for 20 minutes, stirring halfway through.
Cool the strawberries to room temperature, then transfer to a container and keep cold in the refrigerator.
Now that you have the roasted strawberries all cold and ready to go, you can make ice cream. Do it, do it now.
Roasted Strawberry Ice Cream
Recipe written by The Chef Next Door
Makes about 5 cups of ice cream
1 cup milk
¾ cup sugar
A pinch of salt
2 cups heavy cream
1 Tbsp pure vanilla extract
1 1/2 cups roasted strawberries (from recipe above)
In a medium bowl whisk the milk, sugar and salt until the sugar is completely dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate for 1 to 2 hours.
Turn on your ice cream maker and pour the mixture into the frozen freezer bowl. Let mix for about 10 minutes, then add in the roasted strawberries. Mix until thickened, another 10 minutes longer. The ice cream will have a soft serve texture. Transfer the ice cream to an airtight container and place in freezer for about 2 hours to firm up.