Strawberry Honey Ice Cream
Summer is starting to wind down and my favorite season of fall is around the corner. But I’m going to stick one more summer recipe in here before we move onto stews and mashed potatoes. And few things scream summer to me as much as this Strawberry Honey Ice Cream.
Now if you couldn’t tell from this post, I really love adding honey into recipes. It’s a great substitute for sugar and an even better way to impart another flavor into a dish. I love ice cream and eat it any day of the year. Believe me. It could be a blizzard outside and I will still get a craving for a dish of ice cream after dinner.
I’m a fan of great store-bought ice creams (I swear Ben and Jerry’s Cookie Dough got me through college), but there is something special about making ice cream at home.
When I was younger, myself and a couple of my cousins all had birthdays in the summer. Our family would usually throw a joint party where my aunt oversaw the cake and my parents were in charge of the homemade ice cream. I can still remember the way the creamy substance left a layer of yum on the roof of my mouth. So delicious!
I think people discount making homemade ice cream before giving it a shot. Yes, it maybe a few more steps then just picking up a gallon of vanilla in the freezer section, but the process of putting together the ice cream is simple.
The key to having your ice cream set up is to have all the ingredients SUPER cold. Don’t get the hankering to make homemade ice cream the night before your party. I suggest starting at least 2-3 days beforehand. The machine’s “bowl” needs to be stored in the freezer for at least 24 hours before adding the cream mixture and hitting the start button. When the bowl goes in the freezer start mixing together the custard. I find allowing this to chill in the fridge overnight makes the ice cream come together quicker in the machine.
Now strawberry honey ice cream can be a little touchy. Fresh strawberries have such a range of sweetness depending on what time of year they are purchased. When puréeing the strawberries with the honey, make sure to taste along the way so the blend is not too sweet or too tart. This time when I made it the strawberries were more on the tart side, so I kept adding in honey until I felt the flavor was just right.
Perfect in a dish with whipped cream and extra strawberries or piled high in a waffle cone. It’s delicious, trust me!
Strawberry Honey Ice Cream
- 3 cups half and half
- 2 cups sugar
- 1/2 tsp vanilla extract
- 9 large egg yolks (YOLKS!… don’t know how many times I’ve started cracking whole eggs in the dish)
- 3 cups heavy cream
- 1 lb strawberries, hulled and cut in half
- 2-4 Tbsp honey
Over medium-low heat, combine the half and half, sugar, and vanilla in a saucepan. Stir the mixture regularly until hot, but not yet boiling.
In a bowl add the egg yolks and whisk thoroughly. Temper the egg yolks by slowly adding a spoonful at a time the half and half mixture to the yolks while stirring. This will ensure you have a smooth liquid and not scrambled eggs.
When the yolks have been tempered, pour the egg mixture slowly into the saucepan with the remaining half and half mixture. Continue to stir and cook until the liquid thickens and can coat the back of a spoon, about 5-10 minutes.
Remove from heat and add in the heavy cream. Stir to combine.
Place the strawberries and honey into a blender and puree until smooth. Taste and add more honey if necessary to make the mixture sweet with a slight honey flavor. Once perfect, pour the strawberry puree into the cream mixture.
Chill the custard in the refrigerator until cold. Best if overnight.
Once chilled, pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions (you may have to do multiple batches depending on the ice cream makers size).
Transfer finished ice cream to a plastic container and freeze overnight.
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