Roasted Strawberry Ice Cream

Serving homemade ice cream from a chilled cast-iron skillet helps keep it cold.

Makes about 1½ quarts

1 cup sugar

1¼ cups whole milk, divided

3 tablespoons light corn syrup

4 large eggs

2 large egg yolks

¼ teaspoon kosher salt

3 cups heavy whipping cream

½ teaspoon vanilla extract Roasted Strawberries (recipe follows)

Whisk together sugar, ¼ cup milk, corn syrup, eggs, egg yolks, and salt in a medium bowl.

Bring cream and remaining 1 cup milk to a simmer in a medium Dutch oven over medium heat. Remove from heat. Add 1½ cups hot cream mixture to sugar mixture, whisking constantly. Add sugar mixture to remaining hot cream mixture, whisking until combined. Cook over medium-low heat, stirring constantly, until mixture is thickened and coats the back of a spoon, 6 to 8 minutes. Remove from heat; whisk in vanilla.

Pour mixture into a bowl; place bowl in a larger bowl of ice. Let stand until cool, stirring occasionally. Remove bowl from ice. Cover with plastic wrap, slightly venting. Refrigerate until very cold, about 5 hours.

Freeze cold cream mixture in an ice cream maker according to manufacturer’s instructions, adding Roasted Strawberries while ice cream is semi-frozen. Continue churning until strawberries are fully combined. Transfer ice cream to a chilled parchment paper-lined 9-inch cast-iron skillet. Loosely cover, and freeze until firm.