Dessert & Baked Goods » Strawberry-Basil Ice Cream
Print RecipeIngredients
- 2½ - 2¾ cups strawberries, washed, hulled & chopped into small pieces
- ¾ tsp fresh lemon juice
- ¾ cup sugar
- zest of 1 lime
- 8 medium-size basil leaves, gently chopped
- ¹⁄₈ tsp salt
- 2 cups heavy cream
Special Equipment
- ice cream maker
How-to
- Place strawberries, sugar, lemon juice, lime zest and basil in a large bow. Toss together and mash lightly for the strawberries to soften and the sugar to dissolve into the juice
- Add salt and let sit about 10 minutes to macerate
- Divide the mixture; place half in a blender with the heavy cream. Blend about 5 seconds
- Add blended mixture back in with remaining macerated strawberries; mix together with a spoon
- Place mixture in an ice cream maker set to manufacturer’s instructions. It will take about 15-20 minutes to thicken in most ice cream makers. If you like a softer ice cream, eat as-is, or freeze at least 3 additional hours for a firmer texture
Lynne
Lynne is passionate about food which can be attributed to the fact that she was fortunate enough to grow up with a mother who was an incredible cook, a father who grew a garden that was the envy of the neighborhood and 6 siblings who all love to eat! Lynne is a second-generation American. Her grandparents are all from Portugal and the traditions and food of this country have had a big influence on her and inspired her to learn about other cultures and their food.
Lynne Viera, CEO of how2hereos.com (and ice cream enthusiast), creates a dessert inspired by the Strawberry-Basil Cocktail from Cuchi Cuchi in Cambridge, MA. Fresh, local strawberries are macerated with sugar, lime zest and basil leaves. Lynne blends half of the fruit with cream, leaving half of the berries chunky for added texture. Simply place in an ice cream maker to freeze, and enjoy a fresh and creamy home-made dessert!
Lynne
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