Roasted Strawberries

1. Preheat the oven to 350°F/177°C with a rack set in the middle of the oven.
2. Line a rimmed baking sheet with parchment paper. Place cut strawberries on the baking sheet and sprinkle with the sugar and vanilla. Gently toss to coat the berries and arrange them in a single layer.
3. Roast for about 30-40 minutes or until the strawberry juices have thickened. Do not overbake, or else the juices will burn.
4. Allow the strawberries to cool to room temperature while you prepare the ice cream base.

Ice Cream

1. In a medium saucepan, bring heavy cream, milk, half of the sugar, vanilla, and salt to a simmer over medium heat.
2. In a medium bowl, whisk the egg yolks and the remaining sugar together.
3. Temper the yolk mixture by vigorously whisking half of the hot cream mixture into the eggs. Whisk the yolk mixture back into the cream mixture and reduce heat to low. Use a wooden spoon to stir the mixture until it reaches 175°F/80°C.
4. Pour the custard into a medium mixing bowl and set the bowl over an ice-water bath. Stir until the mixture has cooled. Pour the custard through a fine-mesh sieve into a clean bowl.  Mash the strawberries with a fork until there are no longer large pieces.  Add the mashed strawberries to the custard and mix until just combined.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Churn the custard in an ice cream machine according to manufacturers’ instructions. Freeze until ready to serve.