Strawberry-Basil Ice Cream
Ingredients
- 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
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