Milk ice cream with strawberries and honey
3 servings
135 minutes
Milk ice cream with strawberries and honey is a delicate and aromatic treat that delights with its simplicity and natural flavor. The history of milk ice cream traces back to Europe, where it became a symbol of exquisite cuisine. In this recipe, the classic milk base transforms into an airy cream enriched with the sweetness of honey and the freshness of strawberries. Vanilla essence adds a refined fragrance to the dessert. It is made with love and patience: first, the cream is cooked, then mixed with berries and sent to cool. The result is a soft ice cream with a velvety texture that provides true enjoyment on a hot day. It is perfect for standalone consumption but also makes an elegant addition to fruits, waffles, or chocolate desserts.
1
In a thick-bottomed pot, add butter, melt over medium heat, add flour, mix well, pour in milk and cook until thickened (like béchamel sauce).
- Butter: 50 g
- Wheat flour: 2 tablespoons
- Milk: 500 ml
2
When the base thickens, remove from heat, pour into a bowl, and let it cool significantly, then add honey (it must be liquid and should be added to the ice cream mixture at room temperature to retain its beneficial properties).
- Honey: 3 tablespoons
3
Thaw the strawberries and mash them with a fork.
- Frozen strawberries: 200 g
4
Pour the milk cream into the freezer, leave for 20 minutes, then mix in the strawberries, leave for another 30 minutes, and send to the refrigerator for 1-1.5 hours.
- Frozen strawberries: 200 g
- Vanilla essence: to taste
