BUTTERMILK ICE CREAM

BUTTERMILK ICE CREAM

1 3/4 cup heavy cream

1/2 cup granulated sugar

3 tablespoons honey

1 1/4 cup buttermilk

1 tablespoon bourbon (optional)

strawberries and a bit of granulated sugar for topping

In a small saucepan, warm the cream over low heat with the sugar and honey until the sugar is completely dissolved.  Place the mixture in a bowl and refrigerate until chilled through, 6 to 8 hours.

Stir the buttermilk and bourbon into the chilled sweetened cream.  Freeze according to your manufacturer’s ice cream maker instructions.  I churned my ice cream for about 30 minutes.  Once churned, transfer ice cream to a freezer-safe container and freeze overnight, or until firm enough to scoop.

Just before serving, toss together sliced strawberries and a few pinches of granulated sugar.  Allow to rest for 15 minutes at room temperature.  Scoop ice cream and top with strawberries and juice.  Enjoy!