Go Back
–+ servings
Three scoops of pink-colored strawberry basil ice cream sitting in glass with peppercorns, strawberries, and ice cream scoop on background all on piece of white marble
Print Recipe
5 from 2 votes

Strawberry Basil Ice Cream

It’s all about the perfect fruit and herb pairing and that’s just what happens in this strawberry basil ice cream! To amp up the flavor, add in some peppercorns for a fun “numbing” effect!
Prep Time5 minutes
Cook Time10 minutes
Freezing Time8 hours
Total Time8 hours 15 minutes
Course: Ice Cream
Cuisine: American
Difficulty: Intermediate
Method: Freezing
Servings: 8 servings
Author: Kaleb

Ingredients

  • 2 cups + 2 tablespoons whole milk separated
  • 1 ¼ cups heavy cream
  • 1 cup strawberry puree
  • ¾ cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon kosher salt
  • 2 tablespoons Szechuan peppercorns
  • 1 ½ tablespoons cornstarch
  • 1 cup basil leaves

Instructions

  • In a 4-quart saucepan, combine the 2 cups of milk, heavy cream, puréed strawberries, sugar, corn syrup, and salt.
    2 cups + 2 tablespoons whole milk, 1 ¼ cups heavy cream, 1 cup strawberry puree, ¾ cup granulated sugar, 2 tablespoons light corn syrup, 1 teaspoon kosher salt
  • Using a mortar and pestle, coarsely grind the peppercorns to slightly break them up. Add the peppercorns to the milk mixture. Whisk to combine and set over medium heat.
    2 tablespoons Szechuan peppercorns
  • While the milk mixture is heating, in a separate bowl, combine the reserved 2 tablespoons milk and cornstarch. Whisk until smooth and set aside.
    2 cups + 2 tablespoons whole milk, 1 ½ tablespoons cornstarch
  • Continue whisking the heating ice cream base until it comes to a rolling boil. Boil for 1 minute, then remove from heat and slowly whisk in the cornstarch slurry. Return to heat, allowing the mixture to come to a rolling boil. Once at a boil, remove from heat.
  • Add the prepared basil leaves and stir. Steep for 20 minutes.
    1 cup basil leaves
  • Once steeped, strain the ice cream base to remove the peppercorns and basil leaves.
  • Place into an airtight container and chill for 6-8 hours. The base can be chilled for up to 48 hours before freezing.
  • When ready to churn, follow the manufacturer’s instructions with the ice cream maker. Churn for 20-30 minutes, then transfer to an airtight container and place in the freezer for an additional 4 hours for hard serve. Alternatively, enjoy immediately as soft serve ice cream.

Video

Nutrition

Serving: 0.5cup | Calories: 266kcal