by ChezSuzanne
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ChezSuzanne's Notes:
Expand1 cup strawberries, sliced Ask a question about this ingredient
1 teaspoon sugar Ask a question about this ingredient
6 ounces mascarpone cheese Ask a question about this ingredient
1 1/2 ounce powdered sugar Ask a question about this ingredient
1 1/2 teaspoon lemon juice Ask a question about this ingredient
3/4 teaspoons lemon zest Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
2 1/2 cups heavy whipping cream Ask a question about this ingredient
1/2 cup honey Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
Place the strawberries in a bowl and sprinkle the sugar over them. Set aside.
Ask a question about this stepCombine the first 5 ingredients (through the vanilla extract) together with a hand mixer or fork. Set aside.
Ask a question about this stepHeat up the milk and whipping cream over medium heat until it starts to simmer around the edges. Just before it goes into a full simmer, remove from the heat and let cool. If the cream is too hot, the honey may curdle.
Ask a question about this stepOnce it's cooled to lukewarm, add the honey and salt. Stir until the honey is completely absorbed into the cream.Stir in the mascarpone cheese mixture until it is completely dissolved into the honey-cream mixture.
Ask a question about this stepBy now the strawberries will have softened with the sugar. Process them into a liquid with a food processor and strain into the ice cream base to remove the seeds. This will be enough to provide a hint of strawberry. If you prefer a stronger strawberry flavor, puree 2 cups of sliced strawberries and double the sugar you sprinkle on top of them.
Ask a question about this stepChill the mixture for at least 4 hours, ideally overnight. Process in an ice cream maker according to manufacturers directions. If the ice cream is softer than you prefer, harden in the freezer for a short time before serving.
Ask a question about this stepI served this with chopped strawberries on top which was a perfect way to bring out more strawberry flavor without inhibiting the wonderful honey-mascarpone flavor.
Ask a question about this stepWarning: this ice cream disappears very quickly!
Ask a question about this stepWhere in Hawaii do you live? My husband lived there for several years and LOVED it. We try to visit every couple years.
I live in Honolulu. Where did your husband live? Although I went to college in the Midwest and Grad school on the East Coast, being born and raised here I had to come back home to raise my own family.
Love this! I'd probably not strain the puree because I happen to LOVE strawberry seeds in my strawberry ice cream. I'd probably include some big chunks of strawberry, too, because as a kid I used to love finding and biting down on the pieces of fruit (which by comparison to the ice cream, actually can seem a bit tart). I'm so inspired by this, as I eagerly, but patiently, wait for organic local strawberries to appear at my Farmers' Market. Love that you added lemon juice and zest; the mascarpone is simply brilliant. ;o)
Thanks AntoniaJames! The mascarpone completely changes the flavor of this ice cream. I thought about putting strawberry chunks in and may try that next time. Thanks for mentioning! I'm also starting to play with a strawberry ice cream that incorporates reduced balsalmic vinegar. Not sure how THAT will turn out, but sure is fun trying.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
This looks so good! I've been thinking about experimenting with ice cream next; sweet local strawberries (if you can imagine, in Hawaii) are in abundance these days.