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Roasted Strawberry Malt Ice Cream

Roasted Strawberry Malt Ice Cream

Roasted and caramelized strawberries swirled into creamy and decadent vanilla malt ice cream
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Chill 2 days


Roasted Strawberries:

  • 2 ¾ cups (1lb/454g) fresh strawberries
  • 3 tablespoons granulated sugar

Malt Ice Cream:

  • 1 ½ cups (355ml) heavy cream
  • cups (355ml) whole milk
  • 1 cup (200g) granulated sugar
  • ¼ teaspoon fine sea salt
  • 7 large egg yolks
  • 2 teaspoons pure vanilla extract
  • ¼ cup (35g) vanilla malted milk powder


Roast the Strawberries

  • Preheat oven to 350F degrees.
  • Rinse and hull strawberries. Halve the smaller ones and quarter the larger berries so they’re all roughly the same size and cook at about the same rate. Add strawberries to a medium bowl. 
  • Add the sugar to the strawberries and toss to coat.
  • Bake for 20-25 min, stirring once while they bake.
  • Use a potato masher to break up the berries into smaller pieces. You can also just chop them into smaller pieces once cool.
  • Pour the strawberries and all the juices into a bowl to cool completely.

Make the Malt Ice Cream

  • Set up an ice bath by placing a 2-quart bowl into a larger bowl that has been filled with ice water. Place a strainer over the smaller bowl and set aside.
  • Combine the milk, cream, sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Remove from the heat.
  • In a large bowl, whisk the egg yolks until they have lightened in color, about 2-3 minutes.
  • Slowly pour some of the hot milk/cream mixture into the yolks, whisking constantly as you slowly pour. Scrape the mixture back into the saucepan.
  • Cook over low heat, stirring and scraping the pan constantly with a spatula, until the mixture is silky, thickens and reaches a temperature of 170-175F.
  • Strain the mixture into the bowl on the ice and stir the mixture over the ice until the mixture cools to room temperature.
  • Whisk in the malt powder.
  • Stir in the vanilla. Cover and refrigerate the mixture for a minimum 6 hours, or overnight.
  • Freeze the custard in your ice cream maker according to manufacturer's instructions. This should take 15-25 minutes. Your ice cream should be thick like soft-serve. 
  • Layer the ice cream, and the strawberries in a container of your choosing. I used a 9x5 loaf pan. Use a knife to swirl in the strawberries and juices thoroughly. 
  • Cover the ice cream with cling wrap. Place the ice cream back into the freezer to freeze through, 8 hours or overnight before serving.
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