• Recipe by
  • Prep time
    30 minutes, plus overnight rest
  • Cook Time
    0 minutes
  • Yield
    1 ½ quart of ice cream

Equipment: Milo Mini Dutch Oven


Ice Cream

346 g heavy cream (1 ½ cups)

363 g whole milk (1 ½ cups)

168 g honey (½ cup)

1 teaspoon kosher salt

4 egg yolks

1 tablespoon vanilla extract

Strawberry swirl

300 g Strawberries (2 cups)

100 g granulated sugar (1/2 cup)

25 g balsamic vinegar (2 tbsp)

1 teaspoon vanilla extract

1 teaspoon kosher salt

Optional Toppings

Graham cracker crumbs

Toasted nuts

Chocolate chunks


In a large bowl, whisk together egg yolks until light and fluffy. Set aside.

In the Milo Mini Dutch Oven over medium heat, combine heavy cream, milk, honey, and salt. Cook, stirring occasionally, until just simmering. You will start to notice small bubbles around the edges of the pan.

Slowly pour some of the warm mixture into the bowl of eggs, whisking constantly. This will temper the eggs, so make sure to do this slowly. Once you have added about half of the warm mixture to the eggs, pour the egg yolk mixture back into the saucepan and place on the stove.

Cook over medium heat for 5-10 minutes, stirring frequently, until mixture has thickened slightly and coats the back of a spoon. This mixture will be slightly thinner than a regular ice cream base, but it will still be thick.

Strain mixture through a fine mesh sieve, into a large glass bowl or measuring cup.

Whisk in vanilla extract and cover with plastic wrap. Make sure to press the wrap onto the surface of the mixture to prevent a skin from forming.

Chill in the refrigerator for at least 3-4 hours or overnight. You want to chill mixture down to about 20°F if possible. This makes the churning process even easier.

Make the Strawberry Swirl

While the custard chills, make the strawberry mixture.

Chop the strawberries into small pieces. Make sure they are small enough to cook down fully.

In a small saucepan over medium heat, combine strawberries, sugar, vinegar, vanilla, and salt.

Cook, stirring occasionally, for about 8-10 minutes. You will notice the mixture getting thicker and the strawberries breaking down.

Transfer to a container and cool to room temperature. Once cooled, chill in fridge until you are ready to churn the ice cream.

Churn Ice Cream

When ice cream has chilled completely, transfer to ice cream machine and churn, according to the manufacturer’s instructions.

While you churn the ice cream, line a loaf pan with Kana Pre-Cut Parchment paper. Place the pan in the freezer to chill.

Once the ice cream is churned, layer half the ice cream mixture in the pan. Spread half of the cooled strawberry mixture over the ice cream and swirl. Top with graham cracker crumbs, nuts, or chocolate (if desired) Repeat this step with the other half of the ice cream and other half of the strawberries and other toppings. Swirl again.

Press a piece of Kane Pre-Cut parchment onto the surface of the ice cream and freeze for 8 hours or until firm. Enjoy!

Note: Make a double batch of the Strawberry-Balsamic Swirl. Use half of it for the swirl and the rest can be used as topping to your ice cream.

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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Spencer Lawson