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Homemade Strawberry Basil Ice Cream


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Rate this recipe 4.1/5 (40 Votes)


  • For The Strawberries:
  • 1 C. Fresh Strawberries, hulled & thinly sliced
  • 1 Tbsp. Sugar
  • 1 Tbsp. Water
  • For The Ice Cream Base:
  • 2 C. Heavy Cream
  • 2 C. Whole Milk
  • 3/4 C. Sugar
  • 1/3 C. Fresh Sweet Basil Leaves
  • Pinch Of Sea Salt



Step 1

Cook the strawberry mixture over med-low heat, stirring often, till the strawberries are softened, approx. 4-5 min. Mash with a potato masher or the back of a fork till they are roughly mashed. Reduce heat & simmer till the mixture is reduced slightly. Pour into a sm. liquid measuring cup, cover & refrigerate.
Add the cream, milk, sugar & sea salt to a pot. Finely chop the basil, bruising & pressing it to release the oils. Add it to the pot. Warm the mixture over med-low heat, stirring often. Cook till the sugar is dissolved, approx. 5 min. Remove from heat & let steep for 15-20 min. Pour the mixture through a fine sieve into a lg. liquid measuring cup to strain out the basil. Press the basil leaves with a wooden spoon to release any extra liquid & as much flavor as possible. Cover & refrigerate.
Refrigerate till the ingredients are very cold; at least afew hours or overnight. Begin by churning & freezing the base till it reaches about the halfway point (approx. 10 min.). Then add in the strawberry mixture & continue to churn till it reaches the desired consistency (approx. 10 more min.). Place in a freezer container & freeze for another few hours or overnight before serving.


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