Roasted Strawberry Balsamic Ice Cream from Closet Cooking
(makes 4 servings)

2 cups strawberries (cleaned and hulled)
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 cup heavy cream
1 cup full milk
1/2 cup sugar (I used vanilla sugar)
3 egg yolks

1. Toss the strawberries in the balsamic vinegar and sugar and let sit for 20 minutes.
2. Pour the mixture on a baking pan covered in foil folded up on the sides to capture the juices.
3. Roast the strawberries in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
4. Place the strawberries and the juices into a container and chill in the fridge.
5. Heat the cream, milk and sugar in a sauce pan until it almost boils, about 5 minutes.
6. Reduce the heat to low.
7. Add one tablespoon of the cream mixture to the eggs to temper them.
8. Add the egg mixture to the sauce pan.
9. Cook at low heat until it thickens and can coat the back of a spoon.
10. You may want to strain the mixture at this point to remove any bits that may have formed while cooking.
11. Chill the mixture in the fridge.
12. Mix the cream and strawberry mixtures.
13. Freeze according to the instructions for your ice cream machine.