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roasted strawberry ice cream base, custard style

Roasted Strawberry Ice Cream

A custard-style ice cream infused with roasted strawberry purée and freeze-dried strawberry powder for deep, concentrated berry flavor.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Servings: 8
Course: Dessert, Frozen Dessert, Ice Cream
Calories: 196
Ingredients Equipment Method Notes

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)

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

Method
 

  1. 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
  2. Cook over medium heat, whisking constantly, until the mixture thickens and reaches 75–80°C (170–175°F).
  3. Remove from heat and whisk in the freeze-dried strawberry powder until smooth.
    12 g freeze dried strawberry powder
  4. Stir in the heavy cream, 200 g of roasted strawberry purée, and vanilla extract (if using).
    270 g heavy cream
  5. Strain the mixture for extra smoothness, if desired.
  6. Let cool slightly, cover, and chill for at least 4–6 hours, preferably overnight, until very cold.
  7. Once the base is thoroughly chilled, pour it into your ice cream maker.
  8. Churn according to your machine’s instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.
  9. Transfer to a freezer-safe container.
  10. 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.