Balsamic Roasted Strawberry Mascarpone Ice Cream
Serves: about 1½ quarts
  • 1 pound Strawberries, washed and hulled
  • 1 cup sugar, divided
  • 1½ tablespoons Balsamic Vinegar
  • 1 cup Whole Milk
  • 3 Egg Yolks
  • pinch of salt
  • 1½ cups Heavy Cream
  • 6 ounces Mascarpone
  1. Preheat the oven to 400 degrees. Place the strawberries in a baking dish and toss with ¼ cup of the sugar and the vinegar. Roast on the top rack of the oven for 30 minutes.
  2. Remove from oven and puree in a blender or food processor until smooth. Run puree through a fine mesh sieve and discard seeds.
  3. Place puree in a bowl and set aside.
  4. Whisk the milk, salt, and remaining ¾ cup sugar together in a saucepan. Heat to steaming on medium/high heat, whisking to dissolve the sugar. In a small bowl, whisk together the egg yolks. When the milk is steaming, slowly whisk ¼ cup into the egg yolks. Pour the tempered yolks into the saucepan and, whisking constantly, bring just to a boil. Remove from heat and whisk in the mascarpone until smooth. Whisk in the heavy cream.
  5. Pour the mixture into the bowl of strawberry puree and whisk until combined. Refrigerate until thoroughly chilled.
  6. Freeze in an ice cream maker according to manufacturer instructions. Scoop ice cream into a freezer safe container and freeze for at least 6 hours to ripen.
  7. Let sit at room temperature for 10 minutes before scooping.
Recipe by The Kitchen McCabe at