- 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
Original Red Belly Honey
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