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Strawberry Basil Ice Cream

Creamy homemade ice cream studded with sweet summer strawberries and infused with fresh basil for an unexpected, herb-kissed twist.

Ingredients

Scale
  • 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

Instructions

  1. In a small bowl, toss the strawberries with 2 Tbsp of the sugar and the lemon juice; let macerate 30 min, then mash lightly with a fork. Refrigerate.
  2. In a medium saucepan, combine milk, 1 cup of the cream, basil, and half of the remaining sugar. Heat over medium until steaming; cover, remove from heat, and steep 20 min.
  3. Meanwhile, whisk egg yolks with the last portion of sugar and the salt until pale.
  4. Rewarm the basil-milk; strain out basil. Slowly whisk the hot liquid into yolks, then return mixture to saucepan. Cook over medium-low, stirring constantly, until custard thickens and coats the back of a spoon (170-175 °F / 77-80 °C).
  5. Strain custard into a clean bowl; stir in remaining 1 cup cream and vanilla. Chill, uncovered, until cool, then cover and refrigerate at least 2 hours (or overnight).
  6. Churn custard in an ice-cream maker according to manufacturer’s directions. In the last minute, fold in the chilled strawberry mixture.
  7. Transfer to a freezer container; press parchment onto the surface and freeze until firm, about 3 hours.
  8. Soften 5 min at room temperature before scooping and serving.

Notes

  • For a brighter basil note, blend 1-2 fresh leaves into the custard just before churning.
  • Swap in coconut milk and coconut cream for a dairy-free version (texture will be slightly icier).
  • Leftovers keep airtight up to 2 weeks; flavors soften over time.

Nutrition

Keywords: strawberry basil ice cream, summer dessert, homemade ice cream, churned custard, herb dessert