- 1 lb strawberries, stemmed, hulled, and cut into quarters
- 1 Tbsp sugar, plus 1/2 cup
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
- 6 egg yolks
- 1 Tbsp vanilla bean paste or vanilla
Heat oven to 450 degrees.
In a bowl, add strawberries and 1 tablespoon sugar and toss to combine. Place on a rimmed baking sheet lined with a silicone mat or parchment paper and roast, about 20 minutes. Remove from oven and let cool.
Meanwhile, fill a large bowl with ice water and place an empty medium bowl in water.
In a heavy-bottomed saucepan over medium heat, add cream, milk, 1/2 cup sugar and salt and whisk slowly to combine until sugar has dissolved. Once wisps of steam and bubbles appear along edge of cream, pour 1/3 of hot cream-milk mixture into a container with egg yolks, whisking constantly. Pour 1/3 more of hot cream-milk mixture into yolks, whisking constantly. Pour remaining 1/3 of hot cream-milk mixture into yolks, whisking to combine. Return egg yolk-cream mixture to saucepan over medium heat and, whisking constantly, continue to cook until an instant-read thermometer reaches 170-173 degrees, 8-10 minutes.
Pour ice cream base into empty medium bowl sitting in ice water. Using a spatula, slowly stir to cool mixture. Let cool, stirring occasionally, about 15 minutes.
Pour cooled ice cream base into an ice cream maker and process according to manufacturer’s directions, about 25 minutes. Add cooled, roasted strawberries and let churn until combined. Transfer to a container with a lid and put in freezer to continue to harden, 2-3 hours.