Basil Strawberry Ice Cream

Chef's notes#

I found this intense recipe and made a few small changes as I went. It turned out fantastic. Its about as refreshing as something creamy can be.

Details#

• ⏲️ Prep time: 30 min plus 8 hours to chill
• 🍳 Cook time: 20 min spin plus 4 hours to set
• 🍽️ Servings: 8-10

Ingredients#

• 5 egg yolks
• 3/4 c sugar
• 2 c milk
• 1 c heavy cream
• 3/4 tsp vanilla
• 1 1/4 oz fresh basil
• 1/4 c sliced strawberries, fresh or thawed from frozen

Directions#

1. In a medium bowl, whisk yolks and sugar until thickened and even in color
2. In sauce pan, heat milk, cream, and vanilla to a boil
3. Slowly add milk cream mixture to egg mixture, whisking to temper the eggs
4. Place mix back into sauce pan and heat over low, stirring often, until thick enough to coat the spoon
5. Pour mix into a bowl and place in ice bath, until cool, stirring occaionally
6. While cooling, bring a pot of heavily salted water to a boil
7. Place basil leaves in strainer or sieve, submerge in boiling water until wilted
8. Remove mix from ice bath and immediately submerge the basil until cool
9. Strain excess moisture from the basil
10. Place basil in blender or chopper and puree ( I ended up with a fine chop. Its actually really good that way.)
11. Fold basil into the ice cream mix and refrigerate overnight
12. Pour into ice cream maker and spin following instructions, approximately 20 minutes
13. When mix is thick and about half frozen, add strawberries
14. Place in an air tight, freezer safe container and freeze at least 4 hours before serving