No Churn Roasted Berry Vanilla Bean Ice Cream

For the Roasted Berry Sauce:

1. Preheat oven to 450°F.
2. In a large bowl, gently toss together berries, sugar, vanilla powder and cardamom.
3. Spoon the berries onto a rimmed baking sheet.
4. Bake for 20-25 minutes or until the fruit is soft.
5. Allow to cool completely and then cover and refrigerate for at least 4 hours.

For the Ice Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer, whip the cream until it holds stiff peaks, about 4 minutes.
2. Turn the mixer to low and gradually stream in the sweetened condensed milk and vanilla bean paste. Mix on low until combined, about 1 minute.
3. Pour ice cream base into a freezer-safe container.
4. Spoon mashed berries over the ice cream base and use a butter knife to swirl the berries into the base. Cover and freeze overnight.