strawberry & basil ice cream

strawberry & basil ice cream |

As much as I whinge, despair and moan about the summer heat, I’m certainly thankful for the incredible produce the season brings.

Strawberries are now in their prime – juicy, honey-sweet and fragrant – and although it’s easy to gorge on them fresh by the punnet, I wanted to try something just a little different.

Add a handful of fresh herbaceous basil and some cream to the equation, and you’ve got a glorious, blushing rose-pink ice cream that blooms with the scents and flavours of summer.

summer strawberries, for strawberry & basil ice cream | strawberry & basil ice cream | strawberry & basil ice cream | strawberry & basil ice cream |

strawberry & basil ice cream

from the october 2011 issue of delicious. magazine

750g strawberries, hulled

1 cup basil leaves, plus additional baby leaves for garnishing
juice of 1 orange
juice of 1 lemon
300ml thickened cream
⅔ cup caster sugar

Whiz the strawberries, basil leaves, orange and lemon juices in a blender or food processor until smooth.

Add the cream and sugar, then pulse to combine. Now, there are two options when it comes to the texture – you can either pour the ice cream mixture through a sieve to remove the remaining solids or you can use it as is.

Churn in an ice cream machine according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

(Alternatively, pour the ice cream mixture into a shallow container and freeze for a couple of hours or until frozen at edges. Beat with electric beaters, then re-freeze. Repeat 2 – 3 times.)

Remove the ice cream from the freezer 10 minutes before serving to allow it to soften slightly. Serve portions topped with fresh baby basil leaves.


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