Roasted Strawberry Balsamic Ice Cream

Instructions

1. Heat oven to 375 degrees F.

2. Add strawberries and balsamic vinegar to a large bowl and toss to coat.

3. Spread strawberries in a single layer on a large baking sheet and bake at 375 degrees F for 15-20 minutes until strawberries have shrunk and caramelized. Remove from oven and set aside to cool.

4. When strawberries have cooled, place them in a small blender or food processor and puree until there are no large chunks left. Set puree aside.

5. Combine milk and half and half in a large saucepan over medium heat and bring to a simmer. Whisk mixture occasionally to make sure milk doesn't burn.

6. While milk mixture heats up, combine egg yolks, vanilla extract, and sugar in a large bowl. Whisk vigorously for one to two minutes until ingredients are well mixed and egg yolks have lightened in color.

7. When milk is at a simmer, remove pan from heat and temper the egg mixture by adding a tiny bit of hot milk at a time to the eggs while whisking constantly. Add a few tablespoons of hot liquid at a time, still whisking, until you've incorporated a little more than half of the hot mixture into the eggs.

8. Pour the remaining hot milk mixture into the eggs and whisk to combine.

9. Whisk strawberry puree into egg mixture.

10. Return entire mixture to saucepan and return pan to the stove on low hear, stirring frequently, until the ice cream custard has thickened and coats the back of a wooden spoon (like the photo in this post).