Roasted strawberry ice cream

Instructions

1 Heat oven to 160°C. Place strawberries in a bowl. Sprinkle with sugar and balsamic vinegar and toss to coat evenly. Place on a baking tray lined with baking paper and cook for 5-6 minutes. Cool completely then process until smooth.

2 Make a custard by heating 1 cup of milk and the vanilla extract in a pan. Mix remaining milk with custard powder and sugar to form a paste.

3 Pour the hot milk over the paste and return to the pan and cook, stirring until thickened. Pour into a bowl to cool.

4 Once the custard is completely cold, mix with the yoghurt, crème fraîche and strawberry purée. Pour into a freezer-proof container and freeze for 11/2 hours.

5 Remove and whisk, mixing the frozen and non-frozen parts together. Return to the container and freeze completely. Alternatively pour into an ice cream maker and process. Freeze completely.

6 Remove from the freezer 10 minutes before serving. Serve scoops with fresh mint leaves and extra strawberries.