Description
This dessert features a creamy, luscious ice cream base infused with the bright, aromatic notes of fresh basil and a hint of zesty lime. Swirls of roasted strawberries, with their concentrated sweet-tart flavor, are incorporated throughout, offering delightful bursts of fruitiness. The texture is smooth and rich, providing a refreshing and sophisticated treat.
Ingredients
- *For Roasted Strawberries:*
- 1 lb fresh strawberries, hulled and halved
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- *For Lime Basil Ice Cream:*
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar, divided
- Pinch of salt
- 1/4 cup fresh basil leaves, packed, plus more for garnish
- 1 tablespoon lime zest
- 4 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Roast the Strawberries: Preheat oven to 375F (190C). On a baking sheet, toss the hulled and halved strawberries with 2 tablespoons granulated sugar and 1 tablespoon fresh lime juice. Roast for 15-20 minutes, or until the strawberries are softened and slightly caramelized. Let cool completely, then mash lightly with a fork or pulse briefly in a food processor to create a chunky puree. Chill thoroughly.
- Infuse Cream Base: In a medium saucepan, combine the heavy cream, whole milk, 1/4 cup granulated sugar, salt, and the packed basil leaves. Heat over medium heat until the mixture is simmering gently, stirring to ensure the sugar dissolves. Remove from heat, cover, and let steep for 30 minutes to infuse the basil flavor. Strain the mixture through a fine-mesh sieve, discarding the basil leaves, and return the infused cream to the saucepan.
- Prepare Custard: In a separate medium bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until the mixture is pale and creamy.
- Temper Egg Yolks: Slowly pour about half of the warm infused cream mixture into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
- Cook Custard: Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon (approximately 170F / 77C). Do not allow the mixture to boil.
- Finish Base: Remove the saucepan from the heat and stir in the lime zest and vanilla extract.
- Chill: Pour the custard base through a fine-mesh sieve into a clean bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the base is thoroughly chilled.
- Churn Ice Cream: Once the base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.
- Swirl and Freeze: During the last 5 minutes of churning, or when transferring the ice cream to a freezer-safe container, gently fold in the chilled roasted strawberry puree, swirling it through the ice cream.
- Harden: Transfer the ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving. Garnish with fresh basil leaves and additional fresh or frozen strawberries if desired.
Notes
* Ensure the ice cream base is completely chilled before churning for the best, smoothest texture.
* Adjust the amount of sugar used for roasting the strawberries based on their natural sweetness and your preference.
* For a more pronounced basil flavor, you can steep the basil leaves in the cream mixture for up to an hour.
* Store the finished ice cream in an airtight container to prevent freezer burn and maintain its quality.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320
- Fat: 22g
- Carbohydrates: 38g
- Protein: 5g