Roasted Strawberry Custard Ice Cream Base

That Sunday Morning Bake Show - Roasted Strawberry Custard Ice Cream Base

Roasted Strawberry Custard Ice Cream Base

A velvety strawberry custard base made with roasted strawberry purée, freeze-dried berry powder, and rich egg yolks for a scoopably smooth texture and bold, jammy flavor.
This is strawberry ice cream, leveled up. We’re talking caramelized roasted berries, freeze-dried strawberry powder for a turbo-charged punch of fruit, and an egg yolk custard that churns into a creamy, dreamy dream. It’s rich. It’s smooth. It tastes like late June in a cone. This base is the backbone of the Chocolate Covered Strawberry Ice Cream, but it can stand solo just fine — or pair it with anything from balsamic drizzles to shortbread crumble.
Print Recipe Pin Recipe
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 5 hours
Servings: 1 Pint

Equipment

  • 1 Medium saucepan
  • 1 Whisk
  • 1 Thermometer
  • 1 Fine-mesh sieve
  • 1 Rubber spatula
  • 1 Mixing bowls
  • 1 Scale
  • 1 Blender or immersion blender
  • 1 Ice Cream Maker

Ingredients

  • 72 g egg yolks (4 large eggs)
  • 180 g whole milk
  • 80 g granulated sugar
  • 1 pinch of salt
  • 12 g freeze dried strawberry powder (about 2 tbsp, sifted if clumpy)
  • 270 g heavy cream
  • 1/2 tsp vanilla extract (optional)
  • 200 g roasted strawberry puree (from separately prepared roasted strawberries)

Instructions

  • In a medium saucepan, whisk together egg yolks, milk, sugar, and salt.
    72 g egg yolks, 180 g whole milk, 80 g granulated sugar, 1 pinch of salt
  • Cook over medium heat, whisking constantly, until the mixture thickens and reaches 75–80°C (170–175°F).
  • Remove from heat and whisk in the freeze-dried strawberry powder until smooth.
    12 g freeze dried strawberry powder
  • Stir in the heavy cream, 200 g of roasted strawberry purée, and vanilla extract (if using).
    270 g heavy cream
  • Strain the mixture for extra smoothness, if desired.
  • Let cool slightly, cover, and chill for at least 4–6 hours, preferably overnight, until very cold.
  • Once the base is thoroughly chilled, pour it into your ice cream maker.
  • Churn according to your machine’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.
  • Transfer to a freezer-safe container.
  • Cover and freeze for 2–4 hours until firm.

Notes

  • Your roasted strawberry purée should be cool and smooth before adding it to the base — strain out seeds for a silkier texture.
  • The freeze-dried powder intensifies both color and flavor; sift it first to avoid clumps. If clumping continues pulse in a blender or immersion blender with purée and/or cream base. 
    • If you can’t find freeze dried strawberry powder you can grind up freeze dried strawberries. 
  • For best texture, don’t skip the chill time before churning.
  • Use a digital thermometer to avoid overcooking the custard.
  • You can add chocolate shards or swirl in extra roasted purée during the packing step.
Tried this recipe?Let us know how it was!
Youtube