Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Honey Ice Cream with Strawberries

By Trevor Moran From Moveable Feast Season 3, Ep.10
Scott Phillips

Yield: Makes about 1 quart of ice cream

If you can’t find the edible flowers for the macerated strawberries, you can substitute minced fresh marjoram, oregano, and basil leaves.


For the macerated strawberries

  • 2 cups strawberries, cut into medium dice
  • 2-1/2 Tbs. granulated sugar
  • 1 Tbs. fresh lemon juice
  • 2 tsp. fresh lemon thyme leaves
  • 1 tsp. fresh citrus coriander blooms (optional)
  • 1 tsp. fresh chamomile flowers (optional)
  • 1 tsp. fresh pineapple weed (optional)
  • Kosher salt

For the ice cream

  • 3 large eggs
  • 2-1/2 cups heavy cream
  • 1/2 cup whole milk
  • 2/3 cup honey
  • 1 tsp. pure vanilla extract
  • Kosher salt
  • Flaky sea salt, such as Maldon, for serving (optional)

Nutritional Information

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 410
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 175
  • Sodium (mg): 100
  • Carbohydrates (g): 33
  • Fiber (g): 1
  • Sugar (g): 32
  • Protein (g): 5


Prepare the strawberries

  • In a medium bowl, combine all the ingredients and 1/8 tsp. salt. Toss to combine, cover, and refrigerate until ready to serve, or up to 3 hours.

Make the ice cream

  • Whisk the eggs in a medium bowl. Set aside. In a 3-quart saucepan over medium heat, combine the cream, milk, honey, vanilla, and 1/8 tsp. salt. Whisk constantly until the mixture is heated through, about 5 minutes.
  • Slowly pour one-quarter of the cream mixture into the eggs while whisking the eggs constantly. Lower the heat to a simmer and pour the egg and cream mixture into the pan, whisking constantly until the mixture begins to thicken, 9 to 10 minutes.
  • Strain the mixture through a fine-mesh strainer, cover with plastic wrap so that the wrap is touching the custard, and cool to room temperature. Transfer the custard to an ice cream maker and follow the manufacturer’s instructions for churning. Freeze overnight if harder ice cream is desired.


  • Scoop the ice cream into serving bowls, top with strawberries, and sprinkle with flaky salt, if desired.


Recipe adapted from Moveable Feast with Fine Cooking.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks