Tom Hunt’s no-churn roast strawberry ice-cream transforms under- or over-ripe strawberries into a creamy dessert. The roasting process intensifies flavor, sweetens under-ripe fruit, and eliminates blemishes or soft spots.
Why roasting works
Roasting dehydrates strawberries, concentrating their taste and removing excess water. This reduces ice crystals and graininess in the final ice-cream. The recipe also uses condensed milk, a splash of vodka, and a pinch of salt to lower the freezing point, resulting in a softer, scoopable texture. Whipping the cream adds essential volume.
Ingredients and method
For 4-6 servings, you need 200-300g strawberries, 2 tbsp sweetener (maple syrup, honey, or unrefined sugar), 300ml cold double cream, 180g condensed milk, 1 tbsp vodka or another neutral spirit (optional), 2 tsp vanilla extract, and a pinch of fine sea salt.
Start by removing green tops and halving the strawberries lengthways. Arrange them on a lined baking tray, drizzle with sweetener, and toss to coat. Roast at 210°C (190°C fan)/410°F/gas 6½ for 20-30 minutes until shriveled and caramelized. Cool completely, then chill well.
Pour the cream into a large bowl and chill until ready to whip. Whip the cold cream to stiff peaks. Fold in condensed milk, optional spirit, vanilla extract, and salt until just combined. Gently fold in the cold roast strawberries and any syrupy juices.
Transfer the mixture to a sealed airtight container, press greaseproof paper directly onto the surface, and seal. Freeze for at least five hours until solid. Before serving, transfer to the fridge for 45 minutes to an hour, or leave at room temperature for 15 minutes, to soften for a creamy texture.
