Strawberry Basil Ice Cream

strawberry basil ice cream 2For 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:
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
strawberry basil ice creamstrawberry basil ice cream 3Whisk 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.

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