Strawberry Basil Ice Cream

Strawberry Basil Ice Cream
Photo by Scott Phillips


  • 5 large egg yolks
  • Table salt
  • 1 lb. fresh or frozen strawberries, trimmed, pureed, strained, and mixed with ½ cup sugar
  • 1 cup tightly packed, coarsely torn basil leaves
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 1 cup whole milk

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. Stir in the basil leaves. Cover, remov...

View full recipe at Fine Cooking


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