Roasted Strawberry & Basil Ice Cream
Another Ice Cream For the Season…
I’m back with another recipe, this time a roasted strawberry & basil ice cream. This came off a request from my husband who wanted a strawberry ice cream. However, I couldn’t just do a ‘normal’ one, it had to be fancy. After a little researching, I found a similar recipe in an old cooking book of my grandma’s.
I had to tweak it in order for it to work for my Ninja Creami Mixer. However, I will say my first attempt of this wasn’t the creamiest that it could be. I believe this is due to the fact I didn’t heat up the mixture, which gave it the original recipe I tried this on that velvety texture.
Roasted Strawberry & Basil Ice Cream.
Honestly, I’m having a moment with my ice cream maker. It’s so quick and easy to use. I’m looking forward to trying out more recipes this summer, perhaps a sorbet one next? I love trying out different styles of ice cream and turning ‘traditional’ recipes on their head in unique ways. I’m feeling a lemon recipe next after this one.
This ice cream is ideal for hot summers. I particularly loved having a bowl in our courtyard garden in the hot sunshine. It was very much a main character moment. This ice cream is also a great one to serve at an Italian dinner party. Everyone will be delighted to try it out when dessert rolls around.
Do let me know if you give this recipe a go. I’m on a roll with creating recipes this summer. I doubt this roasted strawberry & basil ice cream will be the last one I try out this year. Let’s see what comes next.
Roasted Strawberry & Basil Ice Cream
Ingredients
- 500 g strawberries, chopped
- 45 g granulated sugar
- 1 tsp vanilla extract
- 2 tsp balsamic vinegar
- 35 g basil
- 1 lime, juiced
- 1 ½ cups double cream
- 1 ½ cups whole milk
Instructions
- Preheat the oven at 200℃. Chop the strawberries and place into a baking dish. Add the sugar, vanilla and balsamic vinegar. Place in the oven and bake for 30- 40 mins, until jam like. Set aside to cool.
- Meanwhile, add the basil and lime juice to a blender jar and blend until basil is fully chopped.
- In a saucepan, heat the double cream and milk until simmering. Allow to cool.
- In a large mixing bowl, mix everything together. Pour into your chosen container and freeze overnight. Use your ice cream maker to churn and serve.