Yield: Yields about 1 quart.
This recipe uses David Lebovitz’s simple formula to create your own custom ice-cream flavor with flavor infusions and add-ins. The pairing of strawberry and basil is the quintessential flavor of summer.
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Have made several times to use up my abundant garden basil. The basil is a great complement to the sweet strawberries.
Awesome recipe... Great layer of flavors. I use this concept on other flavors too.Blueberry tea ice creamI use earl grey lavender tea and brew it with cream/milk. Mix with egg yolk and sugar. Mix with blueberry pure. Same recipe as above with different flavors. Would like to try more combinations
Just perfect ice cream. I steep the basil longer when using really fresh strawberries but if you use store bought frozen ones the basil steeping time from the recipe is perfect (way more strawberry taste with the fresh).
Wonderful flavor. Will definitely make again. Served it with pound cake and fresh strawberries on July 4. Guests loved it. A couple notes--1st) the custard took considerably longer to reach "coat the spoon" stage. Perhaps that's because I have an electric stovetop. In fact, all the heating steps took longer (approximately twice as long) than indicated. However, I didn't want the mixture to curdle, so may have used too low a temp.2nd) The mixture made more than a quart (no complaints about that), but next time I'd churn the mixture in 2 batches instead of 1.
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