Strawberry Honey Ice Cream

• 1 pint ripe strawberries, rinsed, hulled and halved
• ½ cup sugar, divided use
• 2 tablespoons dry milk powder
• ¼ teaspoon xanthan gum
• Pinch of salt
• 1¼ cups whole milk
• 1¼ cups heavy cream
• 2 tablespoons glucose
• 3 ounces cream cheese, room temperature
• ½ cup Red Belly Honey
• Rbel Bee Honey Gummies for topping, optional

Toss strawberries with half of the sugar and spread onto a sheet tray. Roast in a preheated 375 F oven for about 15 minutes. Cool.

Combine remaining sugar, dry milk, xanthan gum and salt in a small bowl and stir well; set aside.

Combine in a medium pot milk, cream and glucose. Heat liquid, add cream cheese and dry mixture. Simmer for a few minutes. Cool slightly and stir in honey, add strawberries and their juices and chill for several hours or overnight. Remove the pot from the heat; cool. Add strawberries and refrigerate until well chilled, at least 6 hours, or overnight. Process in an ice cream mixture according to machine directions. Top with Rbel Bee Honey Gummies. Makes about 4 to 6 servings.

Photography by Matt Armendariz