Make the Roasted Strawberry Balsamic first. There will be lots of roasted strawberries left, just before serving... top with a spoonful and some chopped nuts!
Cover and chill thoroughly in the fridge for a few hours or (preferably) overnight. (For no-cook method, see below.)
Freeze mixture in your ice cream maker according to the manufacturer’s instructions or use one of the no-maker methods listed in the Just Making Ice Cream book on page 26.
*You can use crème fraîche in place of the whole milk, if you'd like. (GAPS-friendly).
**What is crème fraîche?
It is a thinner consistency sour cream. You can easily make it at home by combining 2 to 4 tablespoons buttermilk or sour cream containing active cultures with 2 cups cream (not heavy) and letting the mixture culture at room temperature for 24 hours while loosely covered. Then chill.
Follow the recipe for the roasted strawberries.
For the ice cream, use 3 cups crème fraîche and mix everything together (including strawberries).
Pour into your ice cream maker or use one of the no-maker methods (make sure the base is cold!).
Crème Fraîche Ice Cream https://traditionalcookingschool.com/food-preparation/recipes/roasted-strawberry-balsamic-creme-fraiche-ice-cream/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Roasted+Strawberry+Balsamic+Cr%C3%A8me+Fra%C3%AEche+Ice+Cream