Strawberry Basil Ice Cream Recipes

Steps:

• Place strawberries and basil in a bowl and let macerate in refrigerator for one hour. Combine the heavy cream, milk, half and half, sugar, vanilla and salt in another bowl and whisk or beat with an electric mixer until sugar is dissolved, about 2 minutes. Pour in strawberries, basil and the remaining juices. Whisk until just combined. Pour the mixture into the freezer bowl of an ice cream maker and freeze according to the manufacturer's instructions. Per serving: 143 cal.; 2 g pro.; 14 g carb.; 8 g fat (5 sat., 3 monounsat., 0 polyunsat.); 34 mg chol.; 45 mg sod.; 0 g fiber; 13 g sugar; 54 percent calories from fat.

Steps:

• Cook the strawberry mixture over med-low heat, stirring often, till the strawberries are softened, approx. 4-5 min. Mash with a potato masher or the back of a fork till they are roughly mashed. Reduce heat & simmer till the mixture is reduced slightly. Pour into a sm. liquid measuring cup, cover & refrigerate. Add the cream, milk, sugar & sea salt to a pot. Finely chop the basil, bruising & pressing it to release the oils. Add it to the pot. Warm the mixture over med-low heat, stirring often. Cook till the sugar is dissolved, approx. 5 min. Remove from heat & let steep for 15-20 min. Pour the mixture through a fine sieve into a lg. liquid measuring cup to strain out the basil. Press the basil leaves with a wooden spoon to release any extra liquid & as much flavor as possible. Cover & refrigerate. Refrigerate till the ingredients are very cold; at least afew hours or overnight. Begin by churning & freezing the base till it reaches about the halfway point (approx. 10 min.). Then add in the strawberry mixture & continue to churn till it reaches the desired consistency (approx. 10 more min.). Place in a freezer container & freeze for another few hours or overnight before serving.