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.
This recipe is outstanding. I would recommend reducing the strawberries a little, though. The first time I made this, it came out perfectly without reducing. The second time, the it was icy and hard to scoop because that bunch of strawberries had more water in them. I made sure to just go ahead and reduce them over a stove a little the next time to cook off some of the water. I just puréed them as directed in the recipe and cooked them for a few minutes over medium heat. Then I added the sugar to them (Note: I only add 1/4 cup of sugar to the strawberries rather than the 1/2 cup that is called for- it was too sweet the first time, especially given that the cream already has 3/4 cup sugar in it and the strawberries are sweet to begin with). It’s creamy, flavorful, absolutely delicious ice cream!
Have made several times to use up my abundant garden basil. The basil is a great complement to the sweet strawberries.
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