Roasted Strawberry Balsamic Ice Cream

Step 1: Toss sliced strawberries and balsamic vinegar together in a large bowl until strawberries are evenly coated in the vinegar. Spread strawberries in a single layer on a large baking sheet and bake at 375 degrees F for 15-20 minutes until strawberries have shrunk and caramelized. Remove from oven and set aside to cool.

Step 2: When strawberries have cooled, place them in a small blender or food processor and puree until there are no large chunks left. Set puree aside.

Step 3: Combine milk and half and half in a large saucepan over medium heat and bring to a simmer. Whisk mixture occasionally to make sure milk doesn't burn.

Step 4: While milk mixture heats up, combine egg yolks, vanilla extract, and sugar together in a large bowl. Whisk vigorously for one to two minutes until ingredients are well mixed and egg yolks have lightened in color.

Step 5: When milk is at a simmer, remove pan from heat and temper the egg mixture by adding a tiny bit of hot milk at a time to the eggs while whisking constantly. Add a few tablespoons of hot liquid at a time, still whisking, until you've incorporated a little more than half of the hot mixture into the eggs.

Step 6: Pour the remaining hot mixture into the eggs and whisk to combine. Whisk strawberry puree into egg mixture.

Step 7: Return entire mixture to saucepan and return pan to the stove on low hear, stirring frequently, until the ice cream custard has thickened and coats the back of a wooden spoon.

Step 8: Remove from heat and pour into a large bowl. Cover with plastic wrap, making sure the wrap is touching the custard - to prevent a film from forming. Allow to cool for 30 minutes to an hour, then reefrigerate 6-8 hours or overnight.

Step 9: Pour ice cream mix into your ice cream maker and churn according to the manufacturer's instructions. My Cuisinart takes about 30 minutes.