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1
Place the strawberries in a bowl and sprinkle the sugar over them. Set aside.
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2
Combine the first 5 ingredients (through the vanilla extract) together with a hand mixer or fork. Set aside.
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3
Heat up the milk and whipping cream over medium heat until it starts to simmer around the edges. Just before it goes into a full simmer, remove from the heat and let cool. If the cream is too hot, the honey may curdle.
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4
Once it's cooled to lukewarm, add the honey and salt. Stir until the honey is completely absorbed into the cream.Stir in the mascarpone cheese mixture until it is completely dissolved into the honey-cream mixture.
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5
By now the strawberries will have softened with the sugar. Process them into a liquid with a food processor and strain into the ice cream base to remove the seeds. This will be enough to provide a hint of strawberry. If you prefer a stronger strawberry flavor, puree 2 cups of sliced strawberries and double the sugar you sprinkle on top of them.
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6
Chill the mixture for at least 4 hours, ideally overnight. Process in an ice cream maker according to manufacturers directions. If the ice cream is softer than you prefer, harden in the freezer for a short time before serving.
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7
I served this with chopped strawberries on top which was a perfect way to bring out more strawberry flavor without inhibiting the wonderful honey-mascarpone flavor.
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8
Warning: this ice cream disappears very quickly!
