Ingredients
Custard
- 100 grams light brown sugar, lightly packed
- ⅛ tsp fine sea salt
- 6 large egg yolks, room temperature
- 480 mL heavy cream
- 240 mL whole milk
- 84 grams Nature Nate's Honey
- 1 tsp vanilla bean paste
- 85 grams milk chocolate, chopped or mini chocolate chips
Honey Roasted Strawberries
- 1 pint strawberries, halved
- 42 grams honey
Method
Custard
- In a large bowl, whisk together the brown sugar, salt and egg yolks until they’re smooth and pale in color. Set aside.100 grams light brown sugar lightly packed, ⅛ tsp fine sea salt, 6 large egg yolks room temperature
- 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).480 mL heavy cream, 240 mL whole milk, 84 grams Nature Nate's Honey
- 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.1 tsp vanilla bean paste
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.1 pint strawberries halved, 42 grams honey
- 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.
Assemble
- 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.85 grams milk chocolate chopped or mini chocolate chips
Nutrition
Serving: 1gCalories: 396kcalCarbohydrates: 36gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 186mgSodium: 98mgFiber: 2gSugar: 33g