David Lebovitz’s  Roasted Strawberry Miso Ice Cream

ROAST THE STRAWBERRIES
Preheat oven to 375ºF (190ºC).

Remove stems and cut strawberries into quarters. Get ready a large wide baking dish with high sides. It should be big enough to fit all the berries in one layer, with space between them. Add the berries to the baking dish and toss with maple syrup, balsamic vinegar, and black pepper.

Spread berries across the baking dish and roast on a rack near the top of the oven. Stir a couple times while it roasts. Roast for about 30-40 minutes or until they are well-cooked and the juices have thickened substantially. Remove strawberries from the oven and scrape into a bowl. Let cool. Use a pair of scissors to cut the berries into smaller pieces.  

(The berries can be made up to three days ahead, and stored in the fridge.)

MAKE THE ICE CREAM CUSTARD
Heat milk and sugar in a saucepan.

While the milk is heating up, make an ice bath. Partially fill a large bowl with ice and water and place a smaller 2-quart bowl inside of it. Place a strainer on top of the smaller bowl. Pour the cream into the bowl.

Whisk the egg yolks and miso together in a separate bowl. Pour some of the warm milk slowly into the yolks, whisking constantly while pouring. Scrape the yolk mixture with miso and milk back into the saucepan.

Stir constantly over low heat and scrape the bottom of the saucepan with a heat-resistant spatula. Cook until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream over the ice bath. Stir the custard over the ice bath until it cools. Add in vanilla extract and chill thoroughly in fridge, 6 hours or preferably overnight.

Mix in the roasted strawberries into the miso ice cream custard. Churn in an ice cream maker according to the manufacturer’s instructions.