Roasted strawberry Ice cream -- Roasting the strawberries brings out their juices and concentrates their natural flavor. Great way to use up surplus strawberries with this yummy summer treat.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
Hull and pat dry the strawberries. Place them in a layer on the baking sheet.
Bake for 20 minutes, then remove from the oven and using the back of a spatula, flatten the berries to release their juices. Return the pan to the oven and bake for 8~10 minutes more until the berries are very soft and the juice thickens. Remove from the oven and cool.
Take about ¼cup of the condensed milk along with the roasted strawberries and blend into a smooth mixture.
In a large mixing bowl, combine the remaining condensed milk and the smooth strawberry mixture. Mix well to combine.
Using a hand mixer or a stand mixer, whip the heavy cream until slightly stiff peaks form.
Add the whipped cream into the strawberry mixture and gently fold it in until only a few white streaks remain.
Transfer into freezer safe container (s) and freeze for at least 4 hours before serving.
