Mason Jar Ice Cream-michael symon

 

Strawberry Puree:

1 cup quartered fresh strawberries

2 tablespoons honey

Juice of 1 lemon

Ice Cream:

1 cup heavy cream

1 tablespoon honey

1 tablespoon sugar

Pinch kosher salt

Special equipment:

 a 32-ounce freezer-safe mason jar with straight or tapered sides

1. For the strawberry puree: Set up a grill for even medium heat. If using a charcoal grill, build the coals evenly along the bottom.
2. Place a small saucepot on the grill. Add the strawberries, honey and lemon juice and bring to a simmer. Cook until the strawberries release their juices and begin to soften, 3 to 5 minutes. Puree in a blender until smooth and chill until completely cool, about an hour.
3. For the ice cream: To a 32-ounce freezer-safe mason jar with straight or tapered sides, add the cream, honey, sugar and salt. Pour in the chilled strawberry puree. Top with the lid and vigorously shake into a loose, drippy whipped cream, 3 to 5 minutes. (This will take less time if you use a mason jar that was in the freezer for 10 to 15 minutes beforehand.) Make sure the lid is only loosely on, then freeze for 3 hours for soft serve, longer for scoopable ice cream. Serve and enjoy!