Name: Strawberry Basil Ice Cream
Prep time: PT-487108H34M29S
Cook time: 10 min
Total time: PT-487108H34M29S
Cuisine: American
Ingredients: 2 cups fresh strawberries, hulled and quartered; 3/4 cup granulated sugar, divided; 1 Tbsp lemon juice; 1 cup whole milk; 2 cups heavy cream; 6 large egg yolks; 1/4 cup packed fresh basil leaves, torn; 1 tsp pure vanilla extract; Pinch of fine sea salt

Jump to Recipe

A luxurious churned dessert that marries peak-season strawberries with fresh basil for a subtly herbaceous twist on a summertime classic. The custard base delivers a velvety texture, while the fruity-herbal pairing keeps each spoonful bright and refreshing.

Why You’ll Love This Recipe

Distinctive flavour profile. Sweet berries are gently balanced by the cool, aromatic notes of basil, making every bite nuanced rather than overly sweet.
Silky, scoop-shop texture. A classic French-style custard (egg-yolk) base gives body and prevents ice crystals.
Seasonal versatility. Works equally well with peak summer strawberries or quality frozen berries in the cooler months.
Adaptable sweetness. Sugar levels can be adjusted without compromising structure.
Show-stopping colour. The natural pink hue with flecks of green looks striking in a cone or coupe.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Fresh strawberries, hulled and quartered
Granulated sugar
Fresh basil leaves, lightly bruised
Heavy (double) cream
Whole milk
Large egg yolks
Fine sea salt
Fresh lemon juice (optional, for brightness)

Directions

Macerate the fruit. Combine strawberries with a portion of the sugar in a bowl; let stand 30 minutes until juices form.
Infuse the dairy. In a saucepan, heat cream, milk, remaining sugar, basil, and salt to a gentle steam. Cover, remove from heat, and steep 30 minutes.
Prepare the custard. Whisk egg yolks in a heat-proof bowl. Re-warm the basil-infused cream, then slowly ladle about ½ cup into the yolks, whisking constantly. Return the tempered yolks to the pan.
Cook to nappé. Stir over medium-low heat until the custard coats the back of a spoon (around 82 °C / 180 °F). Do not boil.
Chill. Strain out the basil, then cool the custard over an ice bath. Stir in macerated strawberries (with their syrup) and lemon juice. Cover and refrigerate 2 hours, or overnight for fullest flavour.
Churn. Process the cold base in an ice-cream maker according to the manufacturer’s instructions (about 20–25 minutes) until softly frozen.
Ripen. Transfer to a freezer-safe container, press parchment onto the surface, and freeze 4 hours or until scoopable.
Serve. Allow the ice cream to stand at room temperature 5 minutes before scooping to soften slightly.

Servings and Timing

Yield	Prep	Cook	Chill	Churn	Freeze	Total
8 servings	20 min	10 min	2 hr	25 min	4 hr	~6 hr 55 min

Variations

No-Churn Version: Swap the custard for a condensed-milk base; whip 2 cups cold cream to soft peaks, fold in a purée of strawberries, basil syrup, and a pinch of salt, then freeze.
Dairy-Free: Use full-fat coconut milk and coconut cream in place of dairy, and substitute the yolks with 1 tbsp cornstarch.
Honey-Sweetened: Replace half the sugar with mild honey for a floral accent that complements basil.
Balsamic Swirl: Ripple 2 tbsp reduced balsamic vinegar through the semi-frozen ice cream for tart complexity.
Spiced Twist: Add a pinch of cracked black pepper or ground pink peppercorn to highlight the basil.

Storage/Reheating

Freezer: Store in an airtight container for up to 2 weeks. Press parchment or plastic film directly on the surface to minimise ice crystals.
Softening: If frozen very hard, let the container sit in the refrigerator for 15 minutes or at room temperature for 5 minutes before scooping.
Reworking leftovers: Partially melted ice cream may be re-frozen once; for best texture, allow it to re-freeze completely before serving again.

FAQs

1. Can I use frozen strawberries?

Yes—thaw, drain excess liquid, and proceed as directed.

2. Does the basil flavour dominate?

No; it lends a gentle herbal note. Steep longer for a stronger impression.

3. How can I prevent icy texture?

Ensure the custard is fully chilled before churning and avoid skimping on fat or sugar, which inhibit ice-crystal formation.

4. What if I don’t own an ice-cream maker?

After cooling, freeze the base in a shallow tray, whisking vigorously every 30 minutes for 3 hours to break up crystals.

5. Which basil variety works best?

Sweet (Genovese) basil is ideal; avoid stronger cultivars like Thai basil unless you prefer an anise note.

6. Can I substitute other herbs?

Yes—mint, lemon verbena, or tarragon pair well with strawberries; follow the same infusion method.

7. Is raw egg safe in ice cream?

The yolks are cooked to 82 °C / 180 °F, well above the safety threshold for pasteurisation.

8. How long can the base stay refrigerated before churning?

Up to 24 hours; flavour deepens, but churn within that window for optimal texture.

9. Why add lemon juice?

A small amount brightens flavour and maintains the strawberry colour by lowering pH.

10. Can I double the recipe?

Yes—scale all ingredients proportionally and churn in two batches to avoid overfilling the machine.

Conclusion

Strawberry Basil Ice Cream offers a sophisticated spin on a beloved classic, weaving together vibrant fruit and aromatic herbs in a silky custard base. Whether served in delicate quenelles after a summer dinner party or scooped generously into waffle cones on a hot afternoon, this recipe proves that simple, fresh ingredients can deliver extraordinary results.