Greek Yogurt Cheesecake Ice Cream with Roasted Strawberries

Directions

1. Roasted Strawberries
2. Preheat the oven to 350°F.
3. Hull the strawberries and cut in halves (or quarters if they are very large).
4. Place a Silpat on a baking sheet. Then spread the berries onto the sheet. Bake for 20 minutes.
5. Remove and reduce the heat to 300°F.
6. Stir the strawberries with a soft, heat-resistant spatula, sprinkling the confectioners’ sugar over the berries as you mix.
7. Return the berries to the oven and cook until they collapse, about 10 to 15 minutes. The juices should run out and around the pan.
8. Remove and transfer to a small heatproof bowl to cool. Gently stir the strawberries and liquid from time to time. The juices will begin to thicken, similar to a jam.

1. Ice Cream Base
2. Combine the ice cream ingredients in the bowl of a stand mixer fitted with a paddle attachment.
3. Mix until everything is incorporated and there are no lumps remaining, about 2 to 3 minutes. If necessary, this mixture can be refrigerated overnight, while the ice cream maker’s freezer bowl freezes.
4. Spin the ice cream according to the manufacturer’s directions, about 20 minutes.
5. The ice cream will begin to thicken. At this point, remove it from the freezer bowl.
6. Spread it evenly in a casserole dish and pour the strawberry mixture evenly over the top.
7. Using a rubber spatula, gently swirl the mixture through the ice cream to combine the two.
8. Cover with parchment paper. Lightly push down on the paper to remove any air pockets and prevent freezer burn.
9. Freeze overnight, then enjoy.