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5 from 1 vote

Roasted Strawberries and Clotted Cream Ice Cream

If you love homemade ice cream, you need to try this Roasted Strawberries and Clotted Cream Ice Cream. Refreshing and flavorful! 
Prep Time5 hrs
Cook Time25 mins
Total Time5 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: Roasted Strawberries and Clotted Cream Ice Cream
Servings: 8
Calories: 299kcal
Author: Jennifer Farley


  • 1 pound strawberries, hulled (I used California Strawberries)
  • 3/4 cup granulated sugar, divided
  • 1 cup half-and-half (or 50% whole milk + 50% heavy cream)
  • 6 ounces (2/3 cup) clotted cream
  • 1/2 teaspoon pure vanilla extract
  • 6 large egg yolks
  • Optional: 1 tablespoon orange liqueur, such as Grand Marnier


  • Preheat the oven to 400 degrees F and line a baking sheet with foil. In a large bowl, toss the strawberries with 1/4 cup of sugar until evenly coated. Spread on the baking sheet and roast for 15-20 minutes, gently flipping and stirring the strawberries every 5 minutes. Allow to cool briefly, then transfer the berries and roasting liquid back into the same bowl (Note: don’t wait too long or the roasting liquid will solidify onto the foil). Use an immersion blender to puree (a standard blender or food processor can also be used).
  • In a medium bowl, vigorously whisk together the egg yolks and remaining 1/2 cup sugar.
  • In a medium saucepan, combine the half-and-half, clotted cream and vanilla extract over medium-high heat. Stir the ingredients as they heat up to help thin out the clotted cream.
  • Once the mixture starts to simmer, turn the heat to low. Quickly re-whisk the yolks, then ladle in the cream while whisking. Pour the mixture back into the saucepan, scraping the bowl with a spatula. Stir the mixture over low heat for several minutes until it thickens slightly and coats the back of the spatula. Stir in the pureed strawberries along with the orange liqueur, if using. (Note: adding a bit of alcohol improves the texture of ice cream by lowering its freezing point).
  • Pour the mixture into a medium-sized container (a quart-sized liquid measuring cup is a perfect option), and press plastic film directly against the surface to prevent a skin from forming. Chill until very cold, preferably overnight.
  • Prepare in an ice cream maker according to manufacturer's instructions.


Mascarpone cheese is a good substitution option if you can't locate clotted cream. Crème fraîche would also work.


Calories: 299kcal | Carbohydrates: 25g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 191mg | Sodium: 19mg | Potassium: 159mg | Fiber: 1g | Sugar: 22g | Vitamin A: 395IU | Vitamin C: 33.6mg | Calcium: 70mg | Iron: 0.6mg