This fruity ice cream with strawberries and basil is perfect for a hot day! In this recipe I did not use a lot of cream or condensed milk and because of that it is not very smooth and has rather a granita-like consistency. Therefore it is usually a good idea to take it out of the freezer in advance, let it sit a little and then stir it one more time before serving.
Strawberries have a very intense taste and my ice cream just had a subtle basil taste, so if you want a stronger basil flavor, you should perhaps double the amount of basil.
1 pound of strawberries (or according to taste)
a small bowl of basil leaves (ca. 15 leaves)
1 cup of whole milk (if you want a sweeter and creamier ice cream, replace the milk with cream)
1/3 cup of condensed milk
1 pinch of sea salt
(optional: juice of one fresh lime and a little bit of fresh mint, makes it more refreshing)
Simply put all ingredients in blender and purée them. Add more basil, fresh lime juice and mint according to taste. Or if you prefer a sweeter and smoother ice cream add some more cream or condensed milk. Put the ice cream in an airtight container and put it into the freezer over night. I did not stir it in between, however, it might not be a bad idea.
Don’t use an open container or bowl to freeze the ice cream, otherwise the aroma will change. Use an airtight tupperware container or something similar.
#strawberries #basil #refreshing