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Strawberry-Basil Ice Cream

Articles: Strawberry-Basil Ice Cream

Cool and delicious strawberry-basil ice cream. Photo: Jim Henkens

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. Str...

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