Instructions

Combine the milk, cream, sugar, syrup, chopped mint, and lime zest in a medium saucepan and heat stirring to a simmer.

Pour into blender and pulse for 30 seconds. I like to use my immersion blender right in the pan. Once blended, strain mixture through a fine-mesh strainer into a lidded container. Add rum and salt.

Refrigerate mixture for at least 4 hours.

Into the third hour go ahead and preheat oven to 350 degrees F. Toss chopped strawberries with one tablespoon coconut oil in a small glass pie pan or dish. Roast strawberries for 20 minutes when juicy but still intact. Remove from oven and set aside to cool.

Take your cream mixture, and according to your ice cream makers, instructions churn till consistency is very thick, then pour in the roasted strawberries, every last drop of juice too. Churn until soft-serve consistency and pack the ice cream into a metal loaf pan, pressing a sheet of parchment paper directly against the ice cream.

Chill for several hours or overnight until firm to serve. Enjoy!

Inspired by Serious Eats