For months, maybe years, Ray has been talking about Strawberry Basil Ice cream. I’m not sure if he came up with the flavor combo, or saw it on a menu somewhere, but it wasn’t easy finding a recipe. I decided to stick with my basic vanilla ice cream recipe (minus a little vanilla), and just add strawberries and basil. It turned out pretty well!
Here’s how you make it:
Ingredients:
4 eggs
1 1/2 c sugar
4 c Heavy Cream (or half and half)
2 c milk
1 tsp vanilla extract
2 lbs of strawberries (1 lb pureed and 1 lb diced)
1/4 c chopped basil
1 tbs vodka – this is optional, but it helps keep the ice crystals at bay
Whisk eggs until light and fluffy. Slowly add sugar and continue whisking for about 2 minutes. Pour in cream, milk, and vanilla and whisk until thoroughly blended. Blend 1 lb of strawberries in the blender and then add to the ice cream mix. Pour the mixture into your ice cream maker (or Kitchenaid attachment) and follow the manufacture’s directions. About 5 minutes before the ice cream is ready add diced strawberries and chopped basil.
You can serve immediately, or let it set up in the freezer for 30 minutes.
Enjoy!