Roasted Strawberry & Toasted White Chocolate

California provides over a quarter of the world’s strawberries, so when we were opening our first shop there we gathered a bunch from Oxnard, added just enough sugar and heat to coax out some thickness, then mixed in macerated fresh berries. Unlike jam, these maintain some texture and take on an almost fresh, icy quality in ice cream. Meanwhile, something beautiful happens when you caramelize white chocolate—it takes on a rich dulce-de-leche sophistication. Add vanilla, eggs, and cream to the golden-brown chocolate and you achieve a supple, custardy ice cream that’s a perfect match for the bright California strawberries.