Indulge in the delightful combination of roasted strawberries and luxurious clotted cream in this creamy and flavorful ice cream.

Ingredients: 500g strawberries. 200g clotted cream. 200ml double cream. 200ml whole milk. 150g granulated sugar. 1 tsp vanilla extract.

Instructions: Set the oven to 180C 350F and heat it up. Take the strawberries and wash and hull them. Then, put them on a baking sheet that has been lined with parchment paper. Put 50 grams of sugar on top of the strawberries. Soak the strawberries in sugar for 25 to 30 minutes in the oven. Then, remove them and let them cool. Wait for them to cool down. Put the double cream, whole milk, and the rest of the sugar in a saucepan. Heat them over medium-low heat until the sugar is gone. Take it off the heat. To the cream mixture, add the roasted strawberries, along with any juices they may have had. Use a hand blender to blend until smooth. Put the mix through a fine mesh sieve to get rid of the seeds. Add the clotted cream and mix it in completely with a whisk. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Enjoy scoops of ice cream!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the sweet and tangy flavors of roasted balsamic strawberry ice cream. The roasted strawberries combined with a hint of balsamic vinegar create a delightful depth of flavor that is perfectly balanced by the creamy richness of the ice cream base.

Ingredients: 2 cups fresh strawberries, hulled and sliced. 2 tablespoons balsamic vinegar. 1/4 cup granulated sugar. 1 1/2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. Pinch of salt. 5 large egg yolks.

Instructions: Set the oven to 350F 175C and heat it up. Put the sliced strawberries, balsamic vinegar, and 1/4 cup of sugar in a baking dish. Add toss to cover evenly. Put the strawberries in an oven that has already been heated for 25 to 30 minutes, or until they soften and start to drip juices. Allow to cool a bit. Mix the heavy cream, milk, salt, and the last 3/4 cup of sugar in a saucepan. Stir it every now and then while heating it over medium-low heat until it starts to simmer. Whisk the egg yolks in a different bowl until they are smooth. Slowly add about half a cup of the hot cream mixture to the egg yolks while whisking all the time. Put the egg mixture back into the pan with the rest of the cream mixture. Stir the mixture all the time over low heat for about 5 to 7 minutes, or until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Use a fine-mesh sieve to pour the custard into a clean bowl. Wait until it's cool enough to touch. If you have a blender or food processor, blend the roasted strawberries until they are smooth. After the custard has cooled, add the puree and mix it in. Cover the bowl with plastic wrap and press it right on top of the custard to keep a skin from forming. Put the mixture in the fridge for at least four hours or overnight to cool it down. Follow the directions on the ice cream maker's manual to churn the chilled mixture until it has the consistency of soft serve. Move the ice cream that has been churned to a container that can go in the freezer. Freeze for at least 4 hours, or until it is firm. If you want, you can serve the roasted balsamic strawberry ice cream with fresh strawberries on top or a drizzle of balsamic reduction.

Prep Time: 20 minutes

Cook Time: 40 minutes

There is something delicious about these Vanilla Corn Cake cupcakes with roasted strawberries. The sweet, tender crumb of the corn cake goes well with the caramelized flavor of the roasted strawberries. Perfect for any event!

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp pure vanilla extract. 1 cup buttermilk. 1 1/2 cups fresh strawberries, hulled and halved. 2 tbsp maple syrup. 1 tbsp olive oil. 1/2 tsp vanilla extract. Powdered sugar for dusting. Fresh mint leaves for garnish, optional.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the cornmeal, all-purpose flour, baking powder, baking soda, and salt together in a bowl using a whisk. Put away. When the butter is soft, put it in a separate large bowl and mix it with the sugar until it is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. It's best to start with the dry ingredients and end with the buttermilk as you add them to the wet ingredients. Don't mix any further than that. Fill each lined cupcake pan about two-thirds of the way to the top with cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Get the strawberries ready to roast while the cupcakes are baking. Mix the strawberry halves with the vanilla extract, maple syrup, and olive oil. Place them on a baking sheet and roast them in the oven for 10 to 12 minutes, or until they start to smell good and turn caramelized. Allow the cupcakes and roasted strawberries to cool all the way down. Put a spoonful of roasted strawberries on top of each cupcake to put them together. If you want, you can sprinkle it with powdered sugar and top it off with fresh mint leaves. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in the perfect combination of sweet strawberries and tangy white balsamic vinegar with this creamy and decadent ice cream recipe. Roasting the strawberries intensifies their flavor, while the addition of balsamic vinegar adds a subtle complexity to every bite.

Ingredients: 1 lb fresh strawberries, hulled and halved. 1/4 cup white balsamic vinegar. 1/2 cup sugar. 2 cups heavy cream. 1 cup whole milk. 3/4 cup sugar. Pinch of salt. 5 large egg yolks.

Instructions: Preheat oven to 375F 190C. Toss strawberries with white balsamic vinegar and 1/2 cup sugar, then spread on a baking sheet. Roast in the preheated oven until softened and slightly caramelized, about 20 minutes. Remove from oven and let cool. Puree roasted strawberries in a blender until smooth. In a saucepan, combine heavy cream, whole milk, remaining sugar, and salt. Heat over medium heat, stirring occasionally, until mixture just begins to steam. In a separate bowl, whisk egg yolks until smooth. Slowly pour a ladleful of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Gradually whisk the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the strawberry puree until well combined. Cover and refrigerate until completely chilled, preferably overnight. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Transfer churned ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight. Serve and enjoy!

Prep Time: 30 minutes

Cook Time: 30 minutes

This creamy homemade ice cream tastes great with the sweet roasted strawberries and sour balsamic vinegar that go well together.

Ingredients: 500g strawberries, hulled and halved. 2 tablespoons balsamic vinegar. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 375F 190C. In a baking dish, toss the strawberries with balsamic vinegar. Roast the strawberries for 25-30 minutes until they are soft and caramelized, stirring occasionally. Remove from the oven and let cool slightly. In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium-low heat until just simmering. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Puree half of the roasted strawberries and stir into the custard mixture. Chill the mixture in the refrigerator for at least 4 hours or overnight. Churn the mixture in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add the remaining roasted strawberries. Transfer the ice cream to a container and freeze until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

This creamy homemade ice cream tastes great with the sweet roasted strawberries and sour balsamic vinegar that go well together.

Ingredients: 500g strawberries, hulled and halved. 2 tablespoons balsamic vinegar. 1 cup heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 375F 190C. In a baking dish, toss the strawberries with balsamic vinegar. Roast the strawberries for 25-30 minutes until they are soft and caramelized, stirring occasionally. Remove from the oven and let cool slightly. In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium-low heat until just simmering. In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Puree half of the roasted strawberries and stir into the custard mixture. Chill the mixture in the refrigerator for at least 4 hours or overnight. Churn the mixture in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add the remaining roasted strawberries. Transfer the ice cream to a container and freeze until firm. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

Indulge in the delightful combination of sweet strawberries and tart rhubarb, roasted to perfection and blended with creamy buttermilk to create a refreshing and irresistible ice cream.

Ingredients: 1 cup strawberries, halved. 1 cup rhubarb, diced. 1 tablespoon olive oil. 1/2 cup sugar. 2 cups buttermilk. 1 cup heavy cream. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 190C 375F. Spread the rhubarb and strawberries out on a baking sheet and toss them with olive oil. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly caramelized. Using a blender, blend sugar and roasted strawberries and rhubarb together until the mixture is smooth. Put the strawberry-rhubarb puree, heavy cream, vanilla extract, and buttermilk in a large mixing bowl. Put the mixture in the fridge for at least 4 hours, or until it is completely cold. Put the chilled mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Get the ice cream out of the machine and put it in a container. Freeze it for at least 4 hours, or until it is firm. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes