If you can’t find the edible flowers for the macerated strawberries, you can substitute minced fresh marjoram, oregano, and basil leaves.
Honey Ice Cream with Strawberries
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)
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.