Heat the oven to 180C. Roughly chop your strawberries in quarters.In an ovenproof dish, spread them in a single layer. Add balsamic vinegar, coconut treacle (or honey if you don't have treacle) and freshly ground pepper. Give it a nice mix using your hands, one thing I have learnt in cooking is don't be shy of using your hands, in fact, be generous with them. Put them in the oven and let the oven do it's magic till the strawberries are soft and floating it their own juices. This will take about 3-35 minutes.
Once the strawberries look cooked and the juices look tempting and slightly sryupy, take them out of the oven and let them cool slightly. You are just waiting for them to come to a point where you can handle them without burning your hands. About 5 minutes or so works for me, though I have to admit I am very comfortable with handling hot food. Wait for 10 if you want. Then with a fork or the back on a spoon, roughly mash the strawberries. We don't want to puree them but just make a rough mash. Leave a few whole if you like pieces in your ice cream. Set aside to cool completely and start working on your custard.
Like all custards, this custard is all about patience and your test of it. Custards are easy things to make really if you have it in you to be gentle with them. Start by heating milk and sugar together on a low flame, you do not want to boil it but want to dissolve all the sugar. While the milk and sugar are heating, beat together the egg yolks, vanilla and miso. You can use a hand blender but whisk just works fine. Beat the eggs till they are nice and frothy.
Bring the milk and sugar off heat and cool it down slightly by placing your bowl in an ice bath, which is nothing but a large container filled with ice on which your saucepan can sit. Once the milk mixture is slightly cool, slowly add the eggs in it gently whisking everything together.
Add cream to it, continuing whisking gently and bring the whole thing back to the gas stove. With heat on low, cook while stirring continuously making sure the custard is not sticking to the bottom. This is where you need to be most patient, do not increase the heat or be tempted to leave the mixture and quickly check Twitter or Instagram. The custard demands and deserves your full attention. Continue this till the custard is coating the back of your spoon. Strain the custard and pour into a bowl that can be covered and kept in fridge. Cool this for about 5-10 minutes and add the mashed up roasted strawberries. Mix it all up, forget your gentless that you had used with custard and make sure everything is well blended. Cover and chill in a refrigerator for about 4-5 hours.
After the ice cream mixture is chilled, start your ice cream maker, attach the frozen/chilled bowl (I know I didn't say before but I am assuming that you put the bowl of your ice cream machine in the freezer as per the instructions) of the and churn the ice cream according to the instructions given. Mine needs about 30 minutes of churning till I get a semi set soft serve. At this point I am mostly tempted to eat some and serve myself a helping. Do the same, it is most delicious at this point. Freeze the rest and take it out of the freeze 5-10 minutes before serving. Cut some strawberries while serving if you wish or pour some strawberry sauce on it. We like it just as it though, because mostly we are impatient people at home.
If you don't have an ice cream maker, fret not! All my life my dad made ice creams for us without an ice cream maker. All you have to do is, take it out of the fridge twice (or thrice if you are a patient person, I am not so I usually end at one) at 5-hour intervals and run it through your mixer to break any ice which is getting formed.