I swear this tastes even better than the strawberry ice-cream at the ekka!
3.5 cups strawberries, chopped (I like to buy pesticide free strawberries from the West End Markets)
4 tablespoons freshly squeezed lemon juice
0.5 cups honey (divided into 2)
1.5 cups milk
2.75 cups double cream
1.5 teaspoons vanilla extract
Place the strawberries and lemon juice in a bowl with 0.25 cups of honey. Stir and allow to sit for two hours. Strain the strawberries and keep the juice. Mash the strawberries in a bowl roughly.
Using an electric beater on low, beat the rest of the honey, milk, cream, vanilla extract and strawberry juice until mixed. Mix in the mashed strawberries. Taste the mixture. If you wish for a sweeter ice-cream, add extra honey a tablespoon at a time.
Pour the mixture into an ice-cream maker for 25 – 30 minutes or place in freezer. If you don’t have an ice-cream maker, put the ice-cream in the freezer. After 1.5 hours in the freezer, beat the ice-cream with an electric beater and return to the freezer, repeating 2 more times to stop the formation of ice crystals.