Roasted Strawberries & Sweet Lime Basil Ice Cream

Roasted Strawberries & Basil Lime Ice Cream in a glass cup

5 from 1 vote

Roasted Strawberries & Sweet Lime Basil Ice Cream

Discover the delightful fusion of roasted strawberries and sweet lime basil in this refreshing ice cream recipe, perfect for beating the summer heat. With detailed steps and tips, create an aromatic blend of vanilla, strawberries, and basil that promises a burst of refreshing flavors in every scoop.

Prep Time45

Cook Time1 5

Churn Time30

Total Time2 20

Servings 11 (1/2 cup per serving)

Calories: 311.2 kcal

Equipment & Tools

Cooking pot medium
Spatula
Whisk
Baking tray with parchment paper large
Food processor small
Ice cream maker
Ice cream container
ice cream scoop

INGREDIENTS

Metric - US Customary

Base Vanilla Ice Cream

625 g heavy cream
250 g whole milk
130 g sugar
2 vanilla beans (Tahitian)
2 tsp corn starch
1/4 tsp salt

Roasted Strawberries

500 g strawberries (cleaned, left whole)
45 g sugar
7 g vanilla paste
2 tsp balsamic vinegar (good quality)

Sweet Lime Basil

35 g basil leaves
1½ limes, juice only
2 tbsp Demerara sugar
1 tbsp olive oil (extra virgin)

INSTRUCTIONS

Roast the Strawberries

Place the strawberries on a baking tray, add the rest of the ingredients and mix until all evenly incorporated.
Bake at 200ºC (392ºF) for about 1 hour or until the water has evaporated and strawberries are starting to take on color. The consistency should be creamy - jam like.
Left to cool completely - Note 1.
Once cooled process them slightly using a small food processor or a hand held mixer.

Make the Base Vanilla Ice Cream

Take 50g of whole milk and place into a small bowl. Add the corn starch and mix until there are no lumps. Set aside.
Place all other ingredients into a cooking pot and bring to simmer while continuously stirring with a whisk. Add the corn starch and milk mixture, continue whisking and cook at simmer level for 1 minute.
Turn off the heat and leave on the kitchen counter for at least an hour - Note 2.
Strain into a clean glass bowl. Place the cling film on top of the cream mixture to prevent the milk skin from forming. Let cool completely.
Place the empty ice cream container in the freezer.
Once cooled, churn the ice cream according to your ice cream machine.

Make the Sweet Lime Basil - Note 3

Chop the basil roughly. Place in the mortar & pestle.
Add sugar and lime juice of ½ lime.
Pound until a nice creamy structure is formed.
Add the remaining lime juice and extra virgin olive oil and mix further until creamy - Note 4.

Assemble the Ice Cream

Take the ice cream container from the freezer.
Create layers in the following order:
1. vanilla base ice cream
2. lime basil emulsion
3. roasted strawberries
Repeat until you have no ingredients left and preferably finish with the the vanilla base ice cream as the last (top) layer.
Use a thin long knife, stick it into the ice cream and make several zig zags along the tube.
Cover and place in the freezer to freeze completely.

NOTES

Make ahead - once the strawberries have cooled to room temperature transfer them into a clean glass jar and place in the fridge. They can stay in the fridge for several days. Alternatively, you can place them in a freezer bag and freeze, which gives you much more flexibility in term of when you would want to make the ice cream. Winter is fine as well if you can find some basil!
Leaving to cool with the vanilla bean will further enhance the cream mixture by infusing with vanilla. Don't worry about the skin forming, they will disappear when you will strain the mixture.
While the ice cream is churning you can prepare the basil.
Note that there will still be some small bits and pieces of basil, it will not be perfectly smooth. This is fine as the basil is very tender and once it freezer this will not be noticable.

NUTRITION*

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.