Easy Dessert

No-churn strawberry and basil ice cream

Name: No-churn strawberry and basil ice cream
Yield: 1.5L
Ingredients: 3 cups firmly packed basil leaves (about 1/2 bunch); 3 cups (750ml) thickened cream; 1 tsp vanilla bean paste; 250g strawberries, hulled; A few drops of pink food colouring (optional); 395g can sweetened condensed milk; Waffle ice cream cones, to serve

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1.5L

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by Valli Little

delicious. team

Mar 11, 2016

The sweet, summery taste of strawberries pairs beautifully with basil in this simple no-churn ice cream recipe.

3 cups firmly packed basil leaves (about 1/2 bunch)
3 cups (750ml) thickened cream
1 tsp vanilla bean paste
250g strawberries, hulled
A few drops of pink food colouring (optional)
395g can sweetened condensed milk
Waffle ice cream cones, to serve

Method

1.

Place the basil and 11/2 cups (375ml) cream in a saucepan over medium heat. Bring to a simmer, then remove from heat and set aside for 30 minutes to infuse. Chill for at least 2 hours. Strain through a sieve, pressing down to extract as much flavour as possible. Discard solids.
2.

Blend the vanilla, strawberries and food colouring, if using, and whiz until smooth. Place in the bowl of a stand mixer with condensed milk and remaining 11/2 cups (375ml) cream. Whisk on medium-high speed for 10 minutes or until soft peaks form. Pour into a 2L (8 cup) container and freeze for 6 hours or overnight.
3.

Scoop ice cream into cones to serve.