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.