Strawberry Basil Ice Cream

Homemade ice cream might seem intimidating, but it’s only the waiting that’s truly difficult! This recipe showcases sweet in-season strawberries and pairs them with fragrant fresh basil for a sophisticated take on your childhood favorite, and Pete & Gerry’s Pasture-Raised egg yolks are the secret to that old-fashioned silky texture.

Store this ice cream in an airtight container in the freezer for up to a week (if it lasts that long). This flavor would be excellent served on a warm strawberry galette or cobbler, but nothing beats a classic sugar cone on a hot summer day.

Instructions

1. In a food processor, pulse together sugar and basil leaves until well mixed. It will be a bright green color with a strong basil fragrance and texture similar to brown sugar.
2. In a large bowl, combine strawberries, lemon juice, ¼ teaspoon salt, and 1/3 cup sugar-basil mixture. Use your hands to toss and squeeze until the strawberries are broken down and lots of liquid has formed. Set aside or refrigerate until ready to add to strained ice cream base.
3. In a small pot, simmer heavy cream and remaining 2/3 cup sugar-basil mixture until sugar dissolves completely, approx. 5 minutes. Remove pot from heat.
4. Whisk yolks in a separate bowl. Whisking constantly, slowly pour/drizzle approx. 1/3 of the hot cream into the yolks to temper the yolks.
5. Whisk the yolk mixture back into the pot with the cream.
6. Return the pot to medium-low heat and gently cook until the mixture is thick enough to coat the back of a spoon (approx. 3-5 minutes).
7. Remove from heat and allow the basil sweet cream to steep at room temperature for 30 minutes.
8. Strain through a fine mesh strainer into a large bowl and stir in the crushed strawberry-basil mixture. Cover and refrigerate 4-24 hours before churning.
9. Churn in an ice cream machine according to the machine’s instructions. Serve immediately for a soft serve consistency, or store in the freezer for 4+ hours for a scoopable texture.