Strawberry Buttermilk Ice Cream
  • 1 cup heavy cream
  • ⅓ cup plus 2 tablespoonfuls sugar
  • 2 tablespoonfuls honey
  • ¾ cup buttermilk, cold
  • 2 teaspoonful bourbon (or vodka) - optional
  • pinch of salt
  • 2 cups strawberries hulled and quartered
  1. In a small saucepan, combine heavy cream, ⅓ cup sugar, and honey. Place over medium-low heat and stir until sugar and honey dissolves. Test this by rubbing cream between fingers. Sugar is dissolved when you no longer feel grittiness. Pour into a container with a lid and store in fridge until chilled through - at least 6 to 8 hours.
  2. In a medium sized bowl, combine strawberries and remaining 2 tablespoonfuls of sugar and toss to combine. Let these sit in fridge for at least 1 hour or up to 24 hours. Right before you are ready to churn ice cream, transfer strawberries to blender and pulse strawberries until your preferred chunkiness is reached. I don't like chunks - I pureed.
  3. Once everything is chilled thoroughly - in a large mixing bowl, combine sweetened cream, cold buttermilk, pureed strawberries, bourbon, and a pinch of salt. With a large spoon, stir thoroughly.
  4. Transfer mixture to your ice cream maker and churn according to manufactures directions. When done churning, transfer ice cream to freezer and freeze for several hours (at least 3 or 4) until hardened. I like to use a loaf pan lined with parchment paper to store my ice cream in the freezer.
Recipe by Fork Vs Spoon at