Heirloom Strawberry Honey Ice Cream
A four-generation tradition perfect for 100-degree days: creamy, naturally sweetened, and bursting with fresh berries
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From Coastal Farms to Midwest Gardens to Desert Kitchens: A Family Ice Cream Tradition
Summer meant everything to us growing up: bike rides with salty ocean air in our lungs, road trips to the Midwest in our beloved blue bus or the family RV, and most deliciously, farm visits followed by homemade ice cream. There's something magical about watching a wooden ice cream maker churn away, the salt and ice grinding together as anticipation builds for that perfect cone-worthy scoop.
My grandmother Clara's recipe box (or perhaps it was my great-aunt Mary Lou's – family lore gets fuzzy) holds countless treasures, including this wonderful strawberry-honey ice cream recipe that has been passed down through four generations of our family. It sits alongside the insanely good lemon ice cream in our family hall of fame – each with its own devoted fans.
I can still picture those childhood excursions with my mom in Huntington Beach, just a mile from the Pacific. As our devoted Girl Scout leader, she was always planning adventures – from mushroom farms to petting zoos and, of course, berry picking. Each of us would clutch our baskets at the coastal farms, following our unofficial family rule of "pick two, eat one," though my basket always seemed suspiciously light by day's end. By lunchtime, our fingers were stained pink, cheeks flushed from the ocean breeze, and our baskets (mostly) filled with ruby-red treasures destined for this creamy delight.
The honey is what makes this recipe truly special – a tradition born of necessity during World War II sugar rationing that evolved into a signature family flavor. That floral sweetness brings something to the party that plain sugar never could. While my mom doesn't specifically remember this exact recipe, she does recall countless summer days churning ice cream at Mary Lou's home, creating sweet memories alongside sweet treats.
Fast forward to today, and desert living has changed my relationship with strawberries. With our 100+ degree temperatures, the local strawberry season ended a couple of weeks ago. Those delicate berries simply can't withstand our intense summer heat. Now we depend on the farmers who ship these jewel-toned delights to the local grocer, allowing us to enjoy this family tradition year-round.
I did have a slight mishap with this batch – apparently, I need new glasses! I accidentally read the tablespoon line for the sea salt and used that same measurement for the honey instead of the full cup. Only discovered my error after completely churning the ice cream. The result? A delightfully tart concoction – like a grown-up sweet-tart in ice cream form. Not exactly what Clara intended, but honestly, who doesn't love SweeTarts?
Of course, I made a second batch the proper way (though we could just say I followed the berry-picking rule – kept 3/4 cup of honey for myself and added only 1/4 to the ice cream). That second batch? So extraordinary, it almost didn't survive long enough to firm up in the freezer for our after-dinner treat.
What I love about this recipe is its simplicity – like good baking, it's not complicated, just thoughtful. The beauty lies in those restful pauses between steps, giving you time to clean up, prepare other dishes, or simply sit with a cool drink while anticipating the final result. The gentle warming of the custard, the patient chilling, the rhythmic churning of the ice cream maker. When you finally take that first spoonful, creamy and bright with the essence of sun-ripened berries and floral honey, you'll understand why we've been making it this way for generations.
Heirloom Strawberry Honey Ice Cream
Prep Time: 20 minutes
Chill Time: 1 hour
Churning Time: 25-35 minutes
Yield: 2 1/2 quarts
Equipment
Ingredients
6 large egg yolks
2 cups half-and-half
1 cup of honey (preferably light clover or wildflower)
1/4 teaspoon fine sea salt
3 cups fresh strawberries, hulled and crushed
2 cups heavy whipping cream, cold
2 tablespoons fresh lemon juice
Instructions
On top of a 2-quart double boiler, gently whisk the egg yolks until they are just combined.
Add the half-and-half, honey, and salt to the egg yolks, whisking until well incorporated.
Place the mixture over simmering water (not boiling) and cook, stirring constantly with a wooden spoon or heat-resistant spatula, until it thickens and coats the back of a spoon (15-20 minutes, or until it reaches 170°F).
Remove from heat, cover, and refrigerate until chilled, about 1 hour.
Meanwhile, prepare the strawberries: hull, wash, and crush them using a food processor, pulsing 10 times for a slightly chunky texture.
When the custard base is chilled, stir in cold whipping cream, crushed strawberries, and lemon juice.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually for 25-35 minutes or until it reaches soft-serve consistency.
Enjoy the soft-serve immediately, or transfer it to an airtight container and freeze for at least 4 hours for a firmer texture.
Chef’s Tips
Check your ice cream maker's capacity before starting. This recipe yields approximately 2½ quarts of mixture. If using a smaller machine (like a 1-quart or 1½-quart model), you'll need to churn in multiple batches to avoid overflow and ensure proper freezing.
For easier preparation, pulse 4 cups of strawberries in a food processor instead of hand-crushing. This not only saves time but also yields a more consistent texture. The extra cup can be refrigerated while the custard chills and later used to make the Strawberry-Basil Spritzer.
Enjoy two dessert experiences from one recipe: serve immediately after churning for a luxurious soft-serve texture, or freeze for at least 4 hours for a firmer, cone-worthy ice cream that holds its shape beautifully.
Ingredient sourcing tip: Trader Joe's offers U.S. Grade A Multi-Floral Clover Honey, collected from bees, as well as sea salt crystals in a grinder, ensuring you have the fine salt needed for the custard base.
Storage
Store in airtight containers in the freezer for up to 2 weeks for optimal flavor. Allow to sit at room temperature for 5 minutes before scooping for the perfect consistency.
Special Diets
(Substitutions can affect taste, texture, and moisture content.)
Gluten-Free: This recipe is naturally gluten-free
Dairy-Free/Vegan: Substitute the dairy with full-fat coconut milk and use a vegan egg replacer for the custard base
Sugar Alternatives: Replace honey with a similar amount of pitted dates (blended until smooth) or pure maple syrup
Sensory Celebration: Ice Cream Social Reimagined
There's something wonderfully nostalgic happening in our culture right now—a delightful resurgence of '70s aesthetics that pairs perfectly with homemade ice cream gatherings. From fashion racks filled with flared jeans and sheer fabrics to home décor showcasing macramé and tie-dye, the spirit of that free-spirited decade is everywhere.
Why not channel this energy into your next ice cream social? Imagine a colorful tablescape with buttery mustard yellows, creams, and burnt orange tones, or perhaps pale pink and soft blue gingham checks that evoke lazy summer afternoons. Set out vintage ice cream bowls, colorful spoons, and cloth napkins in these retro patterns.
Transform your strawberry honey ice cream into a complete sensory experience with thoughtful presentation:
Classic Enjoyment: Serve in a crisp waffle cone or vintage bowl with fresh strawberry slices and a warm honey drizzle
Elevated Pairings: Experiment with unexpected companions—try aged balsamic reduction, fresh basil ribbons, sliced ripe mangoes, or a surprising pinch of freshly cracked black pepper
Interactive Station: Create an ice cream bar with your freshly churned creation as the centerpiece, surrounded by mix-ins ranging from crushed cookies to toasted nuts and chocolate shavings
Adult Indulgence: For the adults, offer "spirited scoops"—dessert cocktails featuring a small ball of ice cream spiked with vodka, rum, or gin, topped with a pour of soda, garnished with a torn leaf or two of basil
Finishing Touch: Add a dollop of vanilla-infused whipped cream or tangy Greek yogurt for contrasting texture and flavor, or drop a couple chocolate chips for a rich, crunchy bite
Complete the sensory experience with a carefully curated soundtrack. Queue up The Beatles' "Strawberry Fields Forever" as you serve this berry-infused delight, or create a '70s playlist featuring Stevie Nicks, Cher, and Janis Joplin. For family gatherings with little ones, America's "A Horse with No Name" or themes from "The Electric Company" will delight multiple generations.
The beauty of ice cream is its ability to bring people together, and with this sensory-rich approach, you're not just serving dessert—you're creating a complete experience that engages all the senses and evokes the carefree joy of summers past.
Sip & Scoop
Pair strawberry honey ice cream with one of these drink ideas:
Moscato d'Asti (gentle bubbles enhance the berry notes)
Prosecco (crisp finish balances the creamy richness)
Sparkling Rosé (mirrors the fruit with delicate red berry aromas)
Homemade Strawberry-Basil Spritzer - always a refreshing favorite
Find more beverage pairings, glassware suggestions, and serving techniques in Friday's Pairings & Pours.
Let's Chat: Your Turn to Share.
What's your most treasured family recipe? Share a dish that's been passed down through generations in your family.
Has anyone else ever had a recipe "mishap" that turned into something unexpectedly delicious? Like my tablespoon/cup honey mix-up?
Did your family make homemade ice cream when you were growing up? What flavors bring back the strongest childhood memories?
Strawberry season might be over in the desert heat, but what seasonal fruits are you enjoying right now where you live?
Ice cream social, anyone? If you were hosting a retro-inspired ice cream party, what toppings would you absolutely need to include on your bar?
Are you team "eat the ice cream right away as soft serve" or team "patience for perfectly firm scoops"?
What's your favorite drink to pair with something sweet and creamy?
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