Description

This artisanal ice cream offers a delightful balance of sweet and herbaceous notes. Creamy scoops are infused with the bright zest of lime and the aromatic freshness of basil, complemented by swirls of roasted strawberries. The roasting process intensifies the natural sweetness of the strawberries, creating a rich, fruity counterpoint to the cool, fragrant base.

Ingredients

Scale

**For the Roasted Strawberries:**
2 cups fresh strawberries, hulled and halved
2 tablespoons granulated sugar
1 tablespoon fresh lime juice
**For the Ice Cream Base:**
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup fresh basil leaves, packed, plus more for garnish
1 tablespoon lime zest (from 1–2 limes)
1 teaspoon vanilla extract

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Instructions

**Roast the Strawberries:** Preheat oven to 375°F (190°C). Toss hulled and halved strawberries with 2 tablespoons sugar and 1 tablespoon lime juice on a baking sheet. Roast for 15-20 minutes, or until 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.
**Prepare the Basil-Lime Cream Base:** In a medium saucepan, combine heavy cream, whole milk, 3/4 cup sugar, and salt. Heat over medium heat, stirring until sugar dissolves. Do not boil. Remove from heat. Add the 1/4 cup packed basil leaves and lime zest. Stir, then cover and let steep for 30-60 minutes to infuse the flavors.
**Chill the Base:** Strain the cream mixture through a fine-mesh sieve to remove basil leaves and lime zest. Stir in the vanilla extract. Cover and refrigerate the base until thoroughly chilled, at least 4 hours, or preferably overnight.
**Churn the Ice Cream:** Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes, until it reaches a soft-serve consistency.
**Layer and Freeze:** During the last 5 minutes of churning, or when transferring to a freezer-safe container, gently fold in the chilled roasted strawberry puree, creating swirls. Do not overmix.
**Firm Up:** Transfer the ice cream to an airtight freezer-safe container and freeze for at least 4 hours, or until firm, before serving. Garnish with fresh basil leaves and whole strawberries if desired.

Notes

Ensure all components are thoroughly chilled before churning for the best ice cream texture.

Adjust the amount of basil to your preference; a longer steeping time will yield a stronger basil flavor.

For a smoother strawberry swirl, blend the roasted strawberries until completely pureed.

Store homemade ice cream in an airtight container to prevent ice crystal formation.

Prep Time: 30 minutes
Cook Time: 20 minutes

Nutrition

Calories: 350
Fat: 20g
Carbohydrates: 40g
Protein: 4g