Heat the oven to 350°F (180°C). Meanwhile, gather your ingredients for roasting: strawberries, maple syrup or sugar, and lemon juice. Hull and halve or quarter the strawberries depending on the size. In a medium-sized bowl, stir the syrup or sugar, the lemon juice, and the strawberries together.
In a baking dish roughly 11' x 7' or 9' x 9', spread the strawberries evenly in one layer. Roast until the strawberries shrink and the juices thicken. This process will take 30 to 45 minutes, depending on whether the berries are fresh or frozen.. Stir at the 15-minute mark and again 15 minutes later. Start checking more frequently. See the Notes below on recommended pan sizes.
Move the roasted strawberries from the pan and into the food processor, scraping and mixing in all those delicious juices. Allow the roasted strawberries to cool. This step can be done a couple days ahead. Meanwhile, measure all the other ingredients. Add to the blender, a 1/2 cup of the milk. Process for a minute or until the strawberries are broken down.
Add the rest of the milk, cream, sugar, salt, rose water or vanilla, and the milk powder and alcohol, if using. Blend for 2 to 3 minutes on high, until you have a foamy texture somewhere between a milkshake (thick pancake batter) and soft peaks whipped cream. You will see the mixture increase in volume as you go, and this is a good thing. If you blend the base too long you will have denser ice cream and, even farther still, you might even have the beginnings of butter.
Taste this mixture for sweetness and rose water or vanilla, and add more to your taste. I find many ice cream recipes call for 3/4 cup of sugar, but I think 1/2 a cup is perfect.
Pour the ice cream into the ice cream maker and follow the instructions given by the manufacturer.