I’m back with yet another new ice cream recipe that I’ve been dreaming about for months: Strawberry Basil Ice Cream.
As the weather gets warmer, the in season produce just gets better, which means a bunch of new inspiration for ice cream flavors. We are entering the beginning of strawberry season now, so I was excited to make this Strawberry Basil Ice Cream!
This recipe for Strawberry Basil Ice Cream steeps fresh basil in the cream and sugar base, which adds a subtle basil flavor under the more prominent strawberry flavor. If you want a more prominent basil flavor, you can absolutely mix in some freshly chopped basil when churning your ice cream!
Ingredients (makes 1 quart):
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup sugar
- 1/2 cup fresh basil leaves, lightly packed
- 1/4 tsp salt
- 1 lb strawberries, hulls removed
To make the Strawberry Basil Ice Cream, add the heavy cream, whole milk, and sugar to a pot over medium heat, stirring to combine until the sugar is incorporated into the milk and cream mixture.
While the cream mixture heats, measure out 1/2 cup fresh basil leaves.
Add the basil leaves to the cream mixture and continue to heat, stirring occasionally, until the mixture is steaming (if using an instant read thermometer – paid link – heat the mixture to between 160- and 170-degrees F.)
Once steaming, remove from heat and cover. Let steep for 30 minutes.
After 30 minutes, pour the cream mixture through a fine mesh sieve (paid link) into the pitcher of a blender (paid link). Discard the basil leaves.
Add in the salt and strawberries.
Cover and blend until fully combined.
Add to your refrigerator overnight.
If your ice cream maker (paid link) requires you to do so, add the bowl of the ice cream maker to your freezer
The next day, remove the mixture from your refrigerator. If the mixture separated overnight, quick pulse the mixture in your blender until fully combined.
Add the bowl to your ice cream maker and pour in the ice cream mixture, making sure to not overfill (you may need to churn in two batches depending on the water content of your strawberries).
Churn until it resembles soft serve ice cream, about 15 minutes.
Add the ice cream to a freezer safe container (paid link).
Cover and add the Strawberry Basil Ice Cream to your freezer for at least 4 hours.
Strawberry and basil are a match made in heaven!
The flavor of the fresh strawberries comes through with a subtle hint of basil complementing it in the background.
Strawberry Basil Ice Cream
Ingredients
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1 cup sugar
- 1/2 cup fresh basil leaves lightly packed
- 1/4 tsp salt
- 1 lb strawberries hulls removed
Instructions
- To make the Strawberry Basil Ice Cream, add the heavy cream, whole milk, and sugar to a pot over medium heat, stirring to combine until the sugar is incorporated into the milk and cream mixture.
- While the cream mixture heats, measure out 1/2 cup fresh basil leaves.
- Add the basil leaves to the cream mixture and continue to heat, stirring occasionally, until the mixture is steaming (if using an instant read thermometer heat the mixture to between 160- and 170-degrees F.)
- Once steaming, remove from heat and cover. Let steep for 30 minutes.
- After 30 minutes, pour the cream mixture through a fine mesh sieve into the pitcher of a blender (paid link). Discard the basil leaves.
- Add in the salt and strawberries.
- Cover and blend until fully combined.
- Add to your refrigerator overnight.
- If your ice cream maker requires you to do so, add the bowl of the ice cream maker to your freezer
- The next day, remove the mixture from your refrigerator. If the mixture separated overnight, quick pulse the mixture in your blender until fully combined.
- Add the bowl to your ice cream maker and pour in the ice cream mixture, making sure to not overfill (you may need to churn in two batches depending on the water content of your strawberries).
- Churn until it resembles soft serve ice cream, about 15 minutes.
- Add the ice cream to a freezer safe container.
- Cover and add the Strawberry Basil Ice Cream to your freezer for at least 4 hours.
What do you think?