Roasted Strawberry Pie Ice Cream
Think strawberry ice cream but better! Roasting the strawberries just bring out all the natural sweetness and enhances the flavor that much more. Swirled into a classic vanilla base ice cream served with buttery, flaky cinnamon sugar pie crust. Pretty perfect for those warmer days coming up!
Ingredients
- 1 cup whole milk
- 3/4 sugar
- 2 cups heavy cream
- 6 egg yolks
- 1 pinch salt
- 2 tsp. vanilla extract
- 1 pint strawberries, trimmed
- 1 pie crust (homemade or store bought)
- egg wash
- 1/4 cup cinnamon sugar
Directions
Start by warming up the milk, sugar, and one cup of the cream, and sea salt in a medium sauce pan. Heat just until the sugar has dissolved.
Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. Then in a medium bowl whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Then using a rubber spatula, scrape the mixture into the saucepan. Heating it back up, stirring the mixture constantly until it thickens and coats the back of a spoon.
Pour the mixture through the fine mesh strainer into the cream. Add the vanilla extract and stir over an ice bath until cooled. Place in the fridge until completely chilled down, covering the custard directly with plastic wrap.
Meanwhile preheat the oven to 425 degrees.
Spread the trimmed strawberries out onto a rimmed baking pan, bake until they just soften and release their juices. About 15-18 minutes. Let cool slightly then spoon into a small bowl and use a fork to mash them up. Cover with plastic wrap and place in the fridge until completely chilled.
When ready to churn, pour the custard into an ice cream machine and follow manufactures instructions to freeze the mixture. Once it’s just about done, add the mashed strawberries and let the machine mix them in. Pour ice cream into quart containers and freeze completely.
While the ice cream is freezing, preheat the oven to 425.
Place the prepared pie crust onto a rimmed baking pan and brush with egg wash and sprinkle the cinnamon sugar evenly over the top. Pierce the crust with a fork so it doesn’t rise. Bake for about 12-15 minutes until golden and flaky. Let it cool slightly and then break into large pieces.
When you’re ready to serve, scoop ice cream into serving bowls and place the pie crust on the side. Keep in the freezer for up to a week. Enjoy!!