Roasted Strawberry and Cinnamon Ice Cream

Instructions

• Position rack in centre of oven, then preheat to 325F. Toss strawberries with 1⁄4 cup sugar in a medium bowl. Let stand until syrupy, 10 min.

• Meanwhile, combine milk with cinnamon and vanilla seeds and pod in a medium saucepan set over medium-high. Cook, stirring occasionally, just until mixture comes to a gentle simmer, 4 to 6 min. Remove from heat and let stand, covered, 30 min.

• Meanwhile, scrape strawberries and any juice into a 9-in. pie plate. Roast in oven until very tender, 25 to 30 min. Mash roughly half of strawberries with a fork, then set aside.

• Remove and discard cinnamon and vanilla pod from milk. Whisk in remaining 3⁄4 cup sugar, cream and milk powder until combined. Whisk in egg yolks until fully blended. Whisk in strawberries and any juice.

• Clip a candy thermometer to the side of saucepan, then set over medium. Cook, stirring constantly with a heatproof spatula, until temperature reaches 180F, 7 to 9 min. Remove from heat and whisk in food colouring until desired shade. Transfer to a container; cover surface with plastic wrap. Refrigerate until chilled, at least 6 hrs.

• Freeze a 9 × 5-in. metal pan while churning ice cream. Process chilled mixture in an ice cream maker according to manufacturer’s directions, about 20 min. Scrape mixture into prepared pan, then cover with plastic wrap. Freeze until firm, at least 4 hrs. Serve immediately or cover surface with parchment and then plastic wrap and store for up to 5 days.