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This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Roasted Strawberry Ice Cream
4 tablespoons sugar
4 tablespoons balsamic or Champagne vinegar
1 pound fresh strawberries, washed and dried
2 cups heavy cream
½ cup sugar
1 cup 2% milk
1 teaspoon pure vanilla extract
Heat oven to 300˚.
Toss sugar and balsamic vinegar with the strawberries. Place in a glass baking dish, and bake for 30 minutes. Remove from the oven, and let cool.
Coarsely chop or blend the berries until they form a smooth mixture. Place strawberries and all the juices in a sealed container in your fridge overnight or for at least 4 hours.
Whisk together base ingredients until combined. Add strawberries and juices, and stir until combined.
Place mixture in your ice cream maker, and follow manufacturer’s directions.
