Creamy old fashioned, custard ice cream made with honey roasted strawberries and milk chocolate chips.
Honey season plus strawberry season plus ice cream season equals a fabulous honey roasted strawberry ice cream. I’ve partnered with my friends over at Nature Nate’s Honey to bring you this absolutely refreshing, unique, delicious and beautiful looking ice cream!
How to make homemade ice cream
You can make homemade ice cream two different ways. For this recipe, you’ll need an ice cream machine. I chose to make the old fashioned ice cream method because it’s easier to incorporate the strawberry and the honey flavors.
First you’ll make a custard with egg yolks, brown sugar, honey, cream and milk. Meanwhile you’ll roast a pint of strawberries in the oven with some honey until they’re nice and mushy and have released a lot of juice. It’s important to let these chill in the refrigerator overnight and freeze the ice cream machine overnight before churning because they all need to be really cold! I tried to shorten this time and just let them chill a few hours but nope, it didn’t work.
Once everything has chilled overnight, you’re going to churn the custard according to the ice cream machine instruction manual. I recommend churning for about 25 minutes until the ice cream looks like the consistency of soft serve ice cream. I also puree the strawberries and add them half way through churning. Then I fold in some chocolate chips at the end and freeze for a few hours before serving!
What kind of honey to use
The honey flavor in this ice cream is strong so it’s important to have a good quality honey that has a great flavor, like Nature Nate’s Honey! They are the number-one branded honey company in the U.S. and producer of 100% pure, raw, and unfiltered honey. The raw blended honey is what gives it its deep, sweet flavor- a must in this recipe. Not only does it have a great taste, it also comes in organic options and it’s in a squeeze bottle so you won’t find random spots of honey all over your kitchen two days later, lol.
Can I make this ice cream with other fruits
Yes! You can roast any berry you’d like for this recipe. It would go great with raspberries, blackberries, blueberries or alllllll the mixed berries! It is really difficult to get a strong flavor with the fresh fruit though so make sure to use good quality fruit or you can always add some extracts to make it stronger.
How to store homemade ice cream
Just spread the ice cream into a pan or a large Tupperware, cover it completely and freeze. I prefer to use a container with an airtight lid as opposed to covering it with plastic wrap or foil.
Alright, that’s a wrap for this honey roasted strawberry ice cream! If you give it a shot, make sure to tag me @baranbakery on instagram so I can see your fabulous creations. As always, have a blessed day and happy baking!
- 1/2 cup light brown sugar, lightly packed
- ⅛ tsp fine sea salt
- 6 large egg yolks, room temperature
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup Nature Nate's Honey
- 1 tsp vanilla bean paste
- 1/2 cup (3 oz) milk chocolate, chopped or mini chocolate chips
Honey Roasted Strawberries
- 1 pint strawberries, halved
- 2 Tbsp honey
- In a large bowl, whisk together the brown sugar, salt and egg yolks until they’re smooth and pale in color. Set aside.
- Place the heavy cream, whole milk and honey in a medium saucepan and heat over medium heat until the mixture begins to boil, at about 200F (93C).
- Slowly pour the milk mixture over the egg mixture, while whisking continuously. The custard should now be at about 170F (77C). If it’s not, return the whole custard to the saucepan and cook over low heat, stirring continuously, just until it reaches 170F (77C).
- Stir in the vanilla and pour the custard into an airtight container or jar and allow it to cool at room temperature, then refrigerate over night. *Also make sure to freeze your ice cream machine overnight or per instruction manual.
Honey Roasted Strawberries
- Preheat the oven to 350F (177C).
- Place the strawberries on a cookie sheet and drizzle honey on top. Roast the strawberries in the oven for 5 minutes, then remove and use a spatula to toss the strawberries in the juice and honey. Roast for another 5 minutes.
- Dump the strawberries, with all the juice, into an airtight container or jar and allow to cool completely. Use an immersion blender (or a food processor or choppers, etc.) to partially puree the strawberries. You want most of it pureed but leave some chunks. Cover and refrigerate it overnight.
- After everything has chilled overnight, prepare your ice cream machine per instruction manual. Pour in the custard and churn for 15 minutes and then pour in the strawberry mixture. Churn for another 5-10 minutes, until it looks like the consistency of soft serve ice cream.
- Fold in the chocolate chips, cover the ice cream with a lid or with plastic wrap and freeze for at least 4-6 hours.
Amount Per Serving: Calories: 396Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 186mgSodium: 98mgCarbohydrates: 36gFiber: 2gSugar: 33gProtein: 7g
Nutrition information may not be fully accurate.