Makes 2 quarts
½ cup strawberries, preferably local, hulled
2 tablespoons honey
1 teaspoon grated fresh ginger
2 cups cold heavy whipping cream
1 (14-ounce) can sweetened condensed milk
Pinch sea salt
1 teaspoon malted milk powder
- Drizzle strawberries with honey and grated ginger, toss in a bowl and set aside in refrigerator.
- In the bowl of stand mixer with whisk attachment, combine heavy cream, condensed milk, sea salt, and milk powder and beat on high until mixture forms stiff peaks.
- Mash strawberries to desired texture and gently fold them into ice cream base. Pour mixture into metal loaf pan and freeze for six hours.
Recipe ByEmily Hahn