Strawberry-Basil Ice Cream


  • 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


  1. 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
  2. Add salt and let sit about 10 minutes to macerate
  3. Divide the mixture; place half in a blender with the heavy cream. Blend about 5 seconds
  4. Add blended mixture back in with remaining macerated strawberries; mix together with a spoon
  5. 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