Strawberry Basil Ice Cream

this is based on the strawberry icecream in Jenni's splendid ice cream. It's one of the rare times I've amended her recipes. They are generally too perfect to mess with, but I do think adding the basil directly to the ice cream really adds something. You can, however, omit this step and top with a balsamic vinegar reduction for a fairly similar effect

Strawberry Basil Ice Cream
Strawberry Basil Ice Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Roasted strawberries:

  • 1

    pint strawberries, hulled and sliced 1/2 inch thick

  • 1/3

    cup sugar

  • 3

    tbsp lemon juice

  • (note, if doubling recipe, do not need to double these ingredients. You will have plenty left over)

  • Ice Cream base

  • 2

    oz (4 tbsp) whole fat cream cheese)

  • 1/8

    tsp salt

  • 2

    tbsp cornstarch

  • 1 1/2

    cup whole milk

  • 1 1/4

    cup heavy cream

  • 2/3

    cup sugar

  • 2

    tbsp light corn syrup

  • 1/4

    cup butter milk

  • 2-3

    sprigs fresh basil

  • non-standard equipment (beyond pans, bowls and measuring spoons):

  • food processor

  • ice cream maker

  • plastic ziplock bags (1 gallon size)

  • parchment or wax paper

Directions

1. Preheat oven to 375. Combine strawberries and sugar in a baking dish. Stir gently and roast for 8 min. Let cool. 2. Puree berry/sugar mixer with lemon juice in food processor. Reserve 1/2 cup for ice cream and use rest for another purpose 3. Place cream cheese and salt in a medium to large bowl, preferably one easy to pour from. Whisk when cream cream cheese softened 4. Mix about 4 tbsp of the milk with cornstarch to form a slurry in a small bowl 5. NOTE TIMING VERY IMPORTANT ON THIS STEP. DO NOT WALK AWAY as boiling for too long or not long enough will effect final texture. Combine remaining milk, cream, sugar and corn syrup in a medium saucepan and stir gently until combined. Bring to a rolling boil over medium high heat. Do not stir. If mixture begin to threaten to bubble over, blow gently on the surface to reduce foaming. Boil for 4 minutes 6. Remove saucepan from heat. Gradually whisk in corn starch slurry. 7. Return to medium high heat. Bring to a boil again while stirring constantly with heatproof spatula. Boil for about 1 minute until slightly thickened. Remove from heat. 8. Gradually mix hot milk mixture into cream cheese until smooth. Add reserved strawberries and buttermilk and blend well. Pour into ziplock bag. Add basil. 9. Chill in fridge for at least 6 hours, or overnight, then remove basil sprigs from bag. 10. Cut one corner off bottom of ziplock bag for easier pouring into ice cream maker. Pour into ice cream maker and spin until pulling away from sides, about 30 minutes 11. Pack ice cream into storage container. Press wax or parchment paper directly onto surface. Firm in freezer for at least 4 hours

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