I think what I like most about this ice cream recipe is how surprisingly well the flavors of strawberries and basil go together. I first encountered this pairing at Central Market during their Herb Festival last year and simply could not get the flavor out of my mind. So I did what one should do in such circumstances: search the internet for a recipe! After sifting through the search results, I came across this recipe in Fine Cooking magazine that, with a few changes, perfectly matched what I had in mind. It's creamy, fresh, sweet and certainly compelling.
Finally, according to several food blogs I read, July is apparently Ice Cream Month, so it's only natural that we post at least one homemade ice cream recipe here on A Thyme To Eat. Who knows, maybe the heat will inspire many more to come.
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Strawberry Basil Ice Cream
2 cups heavy cream
1 cup milk
3/4 cup sugar
1 cup hand torn basil leaves
5 large egg yolks
1 pound fresh strawberries, trimmed and pureed
In a medium saucepan, combine 1 cup of the heavy cream,
Remove from the heat and add the basil leaves.
Pour the custard into bowl with the cream in the ice bath and stir to cool the mixture and end the cooking process.
While the custard cools, puree the strawberries in a blender until smooth.
After the mixture has chilled, freeze in your ice cream maker according to the instructions. I use an old fashioned Rival ice cream freezer and it took about 40 minutes to churn the cream into ice cream.
Fine Cooking Magazine