Strawberry-Basil Ice Cream

The following recipe is excerpted from Grow Cook Eat by Willi Galloway with permission from Sasquatch Books.

I make this pretty pink-and-purple-flecked ice cream Philadelphia style, which means the base contains just half-and-half and sugar, with no eggs. Be sure to stir the strawberries and purple basil together first so their flavors have a chance to meld while the base is prepared and chilled.

Makes 1 quart

5 cups sliced strawberries (about 1½  pounds)

2 tablespoons finely chopped purple basil

3/4 cup plus 2 tablespoons sugar

3 cups half-and-half

3/4 cup packed green basil leaves, chopped

In a medium bowl, combine the strawberries, purple basil, and the 2 tablespoons sugar; set aside to macerate.

Put the remaining sugar and half-and-half in a saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves. Remove the pan from the heat, stir in the green basil, cover, and refrigerate until chilled, 3 to 4 hours.

Place the macerated strawberries in a blender or food processor and purée. Strain the chilled half-and-half mixture; discard the green basil leaves. Stir the purée into the half-and-half mixture until well combined and freeze in an ice cream maker according to manufacturer’s instructions. Transfer the soft ice cream to a quart-size plastic container and freeze until the ice cream firms to your desired consistency.