Roasted Strawberry Ice Cream

For the roasted strawberries: In a large bowl stir together strawberries, brown sugar, and vinegar. Pour mixture onto a rimmed baking sheet covered in parchment. Bake at 300 F for about 20 minutes. Allow to cool.

For the ice cream: In a medium saucepan mix together half of the heavy cream and the granulated sugar. Cook over medium heat until sugar is fully dissolved. In a large bowl, stir together remaining half of the cream, the whole milk and the vanilla extract. Pour the warm cream and sugar mixture into the cold cream mixture. Stir to combine. Cover with plastic wrap and refrigerate overnight.

Churn ice cream base according to your ice cream maker’s directions. While the base is churning, take roasted strawberries for a spin in the food processor. I left mine a little chunky, but feel free to process to whatever consistency suits you. No food processor, no problem, you will just have larger chunks of strawberry in your ice cream.

Once the ice cream base is starting to thicken, pour in roasted strawberries and allow the machine to finish churning. Scoop into a freezer safe container and freeze several hours or overnight to harden.

Makes about 1 quart of ice cream.