Strawberry Basil Ice Cream

Strawberry Basil Ice Cream

There’s nothing better than a springtime farmers market. The morning air is crisp, the food trucks are cranking out food and there is the pervasive smell of coffee. It’s a safe place where everyone can let their guard down and be pleasant to one another. Many times I hear people exchanging recipes and laughter. The market becomes even more lively when the local band starts playing. I never know what veggies or fruits will be there from week to week but I know with a certainty that they will be fresh.

It’s strawberry season here in the southwest and we are having way too much fun. Take this strawberry basil ice cream for example. We infused the ice cream base with fresh basil creating a delicate savory essence if you will. The custard is cooked again and then cooled. Fresh and frozen strawberries were added and refrigerated until completely chilled and then churned in an ice cream maker. I used frozen berries in conjunction with the fresh because I wanted more juice to help “color” the ice cream. Chunks of strawberries were also added for their texture and flavor. The only thing I would do different next time would be to cut the strawberry chunks smaller. This strawberry basil ice cream is sweet and savory with a sophisticated touch!

Strawberry Basil Ice Cream in the Making

This recipe is from Fine Cooking website, simple formula to create your own ice cream flavor with infusions and add-ins recipe by David Lebovitz.

*Read directions completely before beginning. Also an instant-read or digital thermometer is needed.

Author: Cheriprint recipe

Strawberry Basil Ice Cream

Strawberry basil ice cream is made with fresh and frozen berries and infused with basil creating a delicious sweet and savory flavor. Makes a wonderful treat anytime of the year.

INGREDIENTS:

• 2 cups heavy cream, divided
• 1 cup whole milk
• 3/4 cup granulated sugar
• Pinch of salt
• 1 cup coarsely torn basil leaves, tightly packed
• 5 large egg yolks
• 1 pound strawberries; 1/2 pound fresh strawberries, ½ pound frozen strawberries, trimmed, pureed and mixed with 1/2 cup sugar

INSTRUCTIONS:

Begin by infusing the basil.

1. In a medium-sized saucepan, combine 1 cup of the cream with the milk, sugar, and a pinch of salt. Heat over medium-high heat, stirring occasionally until the sugar dissolves and tiny bubbles begin to form around the edge, 3 to 4 minutes. Now stir in the basil leaves. Cover, remove from the heat, and let sit for 1 hour. (at 1 hour the flavor was strong enough for us, let sit longer for a stronger flavor).

Setting up an ice bath and the rest of the instructions

1. Prepare an ice bath by filling an extra-large bowl with several inches of ice and water. You want to be able to set a smaller bowl preferably metal inside, I used glass. Pour the remaining cup of cream into the inner bowl. Set a fine strainer on top.
2. Whisk egg yolks in a medium bowl, set-aside.
3. Rewarm the cream mixture with the basil over medium-high heat until tiny bubbles begin to form around the edge of the pan, this should only take about 1 to 2 minutes. Remove from heat and pour half of the mixture into the egg yolks, whisking constantly. (this will prevent the eggs from curdling).
4. Now pour the egg mixture back into the same saucepan and cook over low heat, stir constantly using heatproof rubber spatula until the custard thickens. Custard should be thick enough to coat the spatula. The test here is to draw a line through the coating with a finger; approx. 4 to 8 minutes. Custard should read 175° to 180°F at this point. (we used an instant-read thermometer)
5. *very important to watch custard carefully if it overheats it will curdle.
6. Immediately strain custard into the cold cream in the ice bath. For more flavor press the basil leaves against the strainer.
7. Stir custard in ice bath to cool custard until below 70°F. then stir the strawberry puree into the cooled custard.
8. Refrigerate the custard until completely chilled, at least 4 hours. Then churn the custard in your ice cream maker according to the manufacturer’s instructions. Transfer ice cream to an air-tight container, and freeze up to 2 weeks.

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