4-5cupsof strawberry ice cream, softened on counter for about 30 minutes
4-5cupsof vanilla ice cream, softened on counter for about 30 minutes
for roasted strawberries
1poundstrawberries, washed and tops trimmed off
2tablespoonspure maple syrup
1teaspoonpure vanilla extract
1/8teaspoonfine-grain sea salt
Preheat oven to 350ºF.
Line a loaf pan with parchment paper, leaving some hanging out of the pan to use as handles to remove the terrine once it is frozen.
Spoon each flavor of ice cream into a bowl and stir until softened and easy to spread, with no lumps.
Layer strawberry ice cream into the bottom of prepared loaf pan (the first layer in will be your top layer when you remove it from the pan). Repeat with vanilla ice cream, and then strawberry, and then vanilla. You want at least three layers, and I wouldn't recommend more than 5.
Place in freezer to solidify.
Meanwhile, on a large parchment-lined baking sheet, toss strawberries with maple syrup, vanilla, and salt. Bake until caramelized and juicy, 28 to 30 minutes, stirring once.