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Roasted strawberry icecream



1 litre(s)

Roasted strawberry icecream

  • 500 g strawberries, Hulled and halved
  • 150 g sugar, White
  • 4 eggs, Yolks only
  • 1000 gram cream, Whipping or pure (1200ml)
  • 2 pinches salt
  • 2 teaspoon Vanilla Paste

Recipe's preparation

  1. 1. Preheat oven to 160c.

    2. Spread strawberries on baking tray and sprinkle with 2 tsp sugar. Bake for 1 hour tossing after 45mins.

    3. while strawberries are roasting, prepare anglaise mixture. Add cream,egg yolks, vanilla & salt to Closed lid. Cook 7min,80c,speed 4,MC on.

    4. Pour anglaise into separate bowl & set aside to cool slightly.

    5. Add roasted strawberries to Closed lid. Purée 10sec, sp9, MC on. Scrape down sides of bowl & repeat.

    6. Return cooled anglaise to bowl and mix 20sec, sp4 MC on until well combined.

    7. Pour into prepared containers & freeze for min 5 hours until just firm.

    8. once firm, return icream to Closed lid and mix 1min,sp 5.

    9. Return icecream to freezing containers & freeze for a further 3-5 hours until set & ready to serve. ( actual freezing time will depend on your freezer)

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Roasting the strawberries allows a reduction in total sugar content.

recipe can be converted to lactose free simply by using lactose free whipping cream.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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