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Ice cream in the summertime. Is there really anything better? Well, making your own steps things up a notch.

This delicious little recipe calls for a mild, raw honey, rather than the heaps of sugar that you’ll normally find in processed stuff. It’s so refreshing to know exactly what ingredients go into your ice cream– because you made it from scratch! The flavor is delicate and fresh, with a subtle sweetness to it. Rounding up these few simple ingredients is a cinch, and you don’t even need an ice cream maker! Read on for this fantastic recipe…

Strawberry, Buttermilk and Raw Honey Ice Cream


1 cup buttermilk1 cup heavy cream5 egg yolks1/4 cup + 1 tbsp raw honey1 cup fresh strawberries, hulled1 tsp lemon juice

Optional: extra strawberries, halved, for garnish


1. Heat the buttermilk and cream in a heavy based saucepan to just below the boil. Beat the egg yolks in a heatproof bowl until pale and creamy. Gradually whisk the warm cream mixture into the yolks.
2. Place the bowl over a saucepan of gently simmering water and heat until the custard thickens (about 10 minutes), stirring regularly. Leave to cool, then stir in the honey.
3. In a food processor or blender, blend the strawberries, lemon juice and remaining tablespoon of honey until smooth. Lightly fold into the custard mixture.
4. Pour the ice cream into a tin or tub and freeze the for about 90 minutes, then remove from the freezer and beat well. Freeze for at least another 3 hours before serving.

Recipe adapted fromBrown Eyed Baker.

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