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!
Servings: 8 servings
Ingredients
- 2 cups + 2 tbsp whole milk separated
- 1 ¼ cups heavy cream
- 1 cup strawberry puree
- ¾ cup granulated sugar
- 2 tbsp light corn syrup
- 1 tsp kosher salt
- 2 tbsp Szechuan peppercorns
- 1 ½ tbsp cornstarch
- 1 cup basil leaves
Instructions
- In a 4 quart saucepan, combine the 2 cups milk, heavy cream, puréed strawberries, sugar, corn syrup, and salt.2 cups + 2 tbsp whole milk, 1 ¼ cups heavy cream, 1 cup strawberry puree, ¾ cup granulated sugar, 2 tbsp light corn syrup, 1 tsp kosher salt
- Using a mortar and pestle, coarsely grind the peppercorns to slightly break up. Add the peppercorns to the milk mixture. Whisk to combine and set over medium heat.2 tbsp 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 tbsp whole milk, 1 ½ tbsp 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 20-30 minutes then transfer to an airtight container and place in freezer for an additional 4 hours for hard serve. Alternative, enjoy immediately as soft serve ice cream.
Video
Nutrition
Serving: 0.5cup | Calories: 266kcal