roasted strawberry & vanilla bean ice cream
(yields 8 to 10 servings)
1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/4 teaspoon sea salt
2 egg yolks
1 vanilla bean pod
1 teaspoon pure vanilla extract
2 cups fresh strawberries, thinly slices
Place your ice cream maker in the freezer 24 hours prior to using. Heat the oven to 350 degrees F. Add sliced strawberries to a pan, coat with a sprinkle of sugar and cook for 10 minutes.
In a saucepan over medium heat, warm heavy cream, milk, egg yolks and salt, stirring vigorously with a whisk. Add in sugar and stir until dissolved. Turn heat to high, let mixture begin to boil, then reduce heat and simmer for 5 minutes. Slice open vanilla bean pod and add to the pot. Stir in vanilla extract and remove from heat.
Cover the mixture and chill in the refrigerator for several hours. When ready, remove ice cream maker from freezer and pour ice cream mixture into the base. Churn according to manufacturer's directions.
Once done, transfer to a load pan or freezer-friendly bowl and place in the freezer until ready to eat.