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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.

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