Strawberry Basil Ice Cream
Strawberry Basil Ice Cream pairs ripe strawberries with fresh basil, and the herb adds a subtle, aromatic edge that balances the fruit's sweetness. The basil is steeped into the cream base before churning to distribute the flavor evenly. Expect about 25 minutes of prep plus freezing time.
Ingredients
- 2 cups fresh strawberries hulled and sliced
- 1 cup granulated sugar divided
- 1 cup fresh basil leaves loosely packed
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 pinch salt to taste
Instructions
- In a medium bowl, combine sliced strawberries with 1/2 cup (120 ml) of granulated sugar. Let them macerate for at least 30 minutes, allowing the strawberries to release their juices.
- In a small saucepan, combine basil leaves and remaining 1/2 cup (120 ml) of sugar with 1/2 cup (120 ml) of water. Heat over medium until the sugar dissolves and the mixture starts to simmer. Remove from heat and let steep for 15 minutes. Strain and discard basil leaves.
- In a large mixing bowl, combine heavy cream, whole milk, vanilla extract, strained basil syrup, and a pinch of salt. Mix well until the ingredients are fully incorporated.
- Add macerated strawberries and their juices to the cream mixture. Stir until well combined.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions (approximately 20-25 minutes).Once churned, transfer ice cream to an airtight container and freeze for at least 4 hours until firm.
- Before serving, allow the ice cream to sit at room temperature for 5-10 minutes for optimal scooping.
Notes
For a deeper basil flavor, consider adding more fresh basil. To create a vegan-friendly version, substitute coconut cream for heavy cream and almond milk for whole milk.
Nutrition
Calories: 441kcalCarbohydrates: 41gProtein: 4gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 44mgPotassium: 223mgFiber: 1gSugar: 40gVitamin A: 1449IUVitamin C: 29mgCalcium: 118mgIron: 0.4mg
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