Summertime = Ice Cream Time!

By roasting the strawberries you decrease the water content of the fruit eliminating much of the ice formation that often occurs in homemade ice cream. What results is almost a thick syrupy strawberry jam which intensifies the flavor of the strawberries throughout the ice cream.

The rose water is optional, but it does play to the flavor of the strawberries. The optional addition of the dehydrated strawberries only adds to the depth of strawberry flavor.

You will need to begin preparing this ice cream several days ahead of time. Each component can be made separately and will store well until it all comes together for churning,

Roasted Strawberries


  • 3 pints fresh strawberries, washed and hulled
  • 1/2 cup granulated sugar
  • 1 Tablespoon fresh lemon juice


  1. Preheat oven to 325 degrees.
  2. Lay strawberries in a single layer in a glass or ceramic baking dish. Sprinkle sugar and lemon juice over strawberries.
  3. Bake strawberries until they are dark red and the syrup is thick, about 2 1/2 - 3 hours, stirring every 30 minutes.
  4. Reduce heat if the berries begin to caramelize. Once done, place in an airtight container and chill thoroughly.
  5. The berries may be stored up to 1 week.

Roasted Strawberry Ice Cream


  • 1 cup dehydrated strawberries, optional
  • 2 cups heavy whipping cream, divided
  • 6 large egg yolks
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • Pinch salt
  • 1 Tablespoon honey
  • 2 drops rose water, optional
  • 1 cup Roasted Strawberries


  1. Grind dehydrated strawberries to a fine powder in a blender container Add 1 cup heavy cream, milk, sugar, vanilla and salt. Blend 5-8 seconds.
  2. Pour mixture into a nonreactive saucepan. Bring just to a simmer, turn off heat. Ladle some of the mixture into the egg yolks whisking all of the time. Keep adding cream mixture until eggs are well blended.
  3. Return mixture to saucepan and cook until it reaches 180 degrees or coats the back of a spoon, 5 - 10 minutes.
  4. Strain (do not skip) cream mixture into remaining 1 cup heavy cream, stirring to combine. Add in rose water and honey, whisking well.
  5. Cover and chill for several hours or overnight.
  6. Follow manufacturer's directions for churning the ice cream until it is still soft enough to add in 1 cup Roasted Strawberries.
  7. Immediately transfer ice cream to a freezer container and allow to freeze at least overnight.

Note: Extra yellow egg yolks may give the cream a dull color. Add in 1-2 drops red food coloring, if desired.

Homemade ice cream should be eaten within a few days after preparation since it does not contain preservatives.

Adapted from Louisiana Cookin'