I had frozen strawberries from the Owego Strawberry Festival this weekend, and I decided to go ahead and make some ice cream with them today. For some reason I couldn’t get the thought of mascarpone out of my mind, so I made this with some and the result was so creamy, and so much less overtly sugary than any ice cream you can buy.
Strawberry Mascarpone Ice Cream
1 c. heavy cream
1 c. mascarpone
1/2 c. honey
4 c. frozen strawberries
1/4 t. salt
Put ingredients in a blender and blend until smooth. Eat immediately as a sort of chilled strawberry soup or freeze for a couple of hours until you have the consistency of ice cream. Or use an ice cream maker.