Roasted Strawberry Vanilla Bean Ice Cream

Place the canister of your ice cream maker in the freezer and let it sit for at least 24 hours.

Preheat oven to 375 F and coat a loaf pan or baking dish with cooking spray.

Place sliced strawberries in the baking dish and toss with 1 tablespoon of sugar to coat evenly. Bake for 8-10 minutes. Once roasted, remove them from the oven and set them on the counter or in an ice bath until cool, about 10-20 minutes.

In a large bowl, whisk together milk and 2/3 cup granulated sugar until combined and the sugar is dissolved. Add in salt. Stir in half-and-half, heavy cream and the vanilla bean paste. Whisk very well for 2-3 minutes.

Remove ice cream canister from the freezer, put it into your ice cream maker and turn it on. Pour ice cream mixture into the canister and churn for about 25 minutes.

Meanwhile, transfer cooled strawberries to a blender or food processor. Squeeze in the juice of half a lemon and process until pureed. Place mixture in the refrigerator until ice cream is ready.

During the last 5 minutes of churning the ice cream, slowly fold in the pureed strawberries. Process for the last few minutes and let the ice cream finish churning. Once completely combined, transfer the ice cream to a plastic airtight container and freeze the mixture until firm, at least two hours. Serve and enjoy!

Recipe yields 6 cups.