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roasted strawberry ripple ice cream
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Roasted Strawberry Ripple Ice Cream

This homemade strawberry ice cream is made with roasted berries & is rippled with a flavourful strawberry sauce. It's rich, creamy & easy to scoop!
Prep Time20 minutes
Cook Time30 minutes
Churning Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: British, English
Servings: 1 Litre
Author: Ben Racey

Equipment

  • Ice Cream Machine
  • Digital Food Probe
  • Stick Blender
  • Saucepan
  • Sieve
  • Jug Blender
  • 1 Litre Tub
  • Ice Cream Scoop

Ingredients

Roasted Strawberries

  • 400 g Trimmed Fresh Strawberries (Prepped Weight - See Notes)
  • 40 g Caster Sugar
  • 20 g Honey
  • 5 g Balsamic Vinegar
  • A Pinch Of Sea Salt

Custard Ice Cream Base

  • 270 g Whole Milk
  • 100 g Caster Sugar
  • 50 g Skimmed Milk Powder
  • 40 g Glucose Syrup
  • ½ A Vanilla Pod (Or 1 tsp Vanilla Paste)
  • ¼ tsp Fine Sea Salt
  • 50 g Egg Yolks
  • 300 g Double Cream

Strawberry Ripple

  • 300 g Trimmed Fresh Strawberries (Prepped Weight)
  • 2 tbsp Lemon Juice
  • 225 g Caster Sugar
  • A Pinch Of Sea Salt

Instructions

Roasted Strawberries

  • Preheat an oven to 160°c/140°c fan (320°f/284°f).
  • Cut the trimmed strawberries into quarters if they're big & in half if they're small.
  • Place the strawberries into a mixing bowl, along with the sugar, honey, balsamic vinegar, toss to combine then transfer to a baking tray.
  • Roast the strawberries in the preheated oven for 20-25 minutes, until the fruit is soft & the juices are thick & syrupy. Make sure to stir the strawberries every 10 minutes or so, to keep them from catching on the tray.
  • Once the strawberries are cooked, transfer them to a container, let them cool then chill overnight.
    It's best to transfer the strawberries into a container whilst they're still warm. Otherwise, they'll begin to set on the tray!

Custard Ice Cream Base

  • Place the milk, 50g of the caster sugar, the skimmed milk powder, glucose syrup, vanilla & salt into a large saucepan.
    If you're using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
  • Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming hot but don’t let it boil. Make sure to stir the milk regularly with a spatula.
  • Whilst the milk is heating up, place the yolks & remaining sugar into a large mixing bowl then whisk to combine.
  • Once the milk is steaming hot, pour half of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
  • Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f.
  • Once cooked, take the custard off the heat & stir in the double cream. If you've used a vanilla pod, take this out of the custard at this point. Give the custard a quick blitz with a stick blender then pass into a container, through a sieve.
  • Let the custard cool, stirring occasionally then place a piece of baking paper onto the custard’s surface & refrigerate overnight.

Strawberry Ripple

  • Cut the strawberries into quarters if they're big & in half if they're small then place into a saucepan along with the lemon juice.
  • Set the pan over a low heat then cook, stirring frequently until the fruit is soft & is starting to break down. This will take 5-10 minutes.
  • Stir in the sugar & salt then continue cooking gently until the sugar has dissolved.
  • Next, turn the heat up to medium-high & bring the strawberries to a boil. Cook the sauce, stirring occasionally until it reaches a temperature of 104°c/219°f. This will take 5-10 minutes & the fruit will have roughly reduced by half.
  • Once cooked, pass the sauce into a container through a sieve, leave to cool then chill in the fridge overnight.

Churning

  • The next day, place the roasted strawberries into a jug blender with a quarter of the custard then blend smooth. Then pour the remaining custard into the blender & blend again, to combine. Pass the custard through a sieve, into a jug once it has been blended.
    If you haven't got a jug blender, a stick blender will work as well!
  • Churn the custard in an ice cream machine, until it reaches the consistency of soft scoop. If you take the temperature of the ice cream with a food probe, it should be around -5°c/23°f.
  • Next, drizzle a good amount of the strawberry ripple into the bottom & around the sides of a 1 litre tub. Add a spoon of the ice cream into the tub, drizzle more sauce on top then use a skewer to ripple the sauce through the ice cream.
  • Continue spooning ice cream into the tub, rippling sauce through each spoonful, until you've used up all the ice cream. If there's any sauce leftover, it can be served with the ice cream!
  • Place the tub of ice cream into a freezer & leave to set for at least 4 hours before serving.

Notes

1. Ice Cream Maker –To churn this ice cream, you’ll need to use an ice cream machine. The machine that I use is linked in the post above.
2. Strawberries - Where the recipe asks for trimmed strawberries, this just means that the green tops have been trimmed off before they've been weighed. In total, you'll need around 800 grams of untrimmed strawberries (2 punnets).
You might not need all of the strawberry ripple sauce but any leftover sauce can be served with the ice cream.
3. Skimmed Milk Powder – We’re using skimmed milk powder for this ice cream. I used Marvel dried skimmed milk.
4. Glucose Syrup – Glucose syrup helps make our ice cream easier to scoop. This is available in most supermarkets.
5. Vanilla - A good quality vanilla bean or vanilla paste works best for this ice cream!
6. Storage - Homemade ice cream will keep in the freezer for up to 2 weeks. After this time, large ice crystals will start to form, affecting the texture of the ice cream.