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1
Preheat the oven to 350u00b0F.
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2
Hull the strawberries and cut in halves (or quarters if they are very large).
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3
Place a Silpat on a baking sheet. Then spread the berries onto the sheet. Bake for 20 minutes.
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4
Remove and reduce the heat to 300u00b0F.
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5
Stir the strawberries with a soft, heat-resistant spatula, sprinkling the confectioners' sugar over the berries as you mix.
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6
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.
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7
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.
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8
Combine the ice cream ingredients in the bowl of a stand mixer fitted with a paddle attachment.
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9
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.
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10
Spin the ice cream according to the manufacturer's directions, about 20 minutes.
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11
The ice cream will begin to thicken. At this point, remove it from the freezer bowl.
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12
Spread it evenly in a casserole dish and pour the strawberry mixture evenly over the top.
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13
Using a rubber spatula, gently swirl the mixture through the ice cream to combine the two.
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14
Cover with parchment paper. Lightly push down on the paper to remove any air pockets and prevent freezer burn.
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15
Freeze overnight, then enjoy.
