Strawberry Basil Ice Cream

Strawberry and basil make for a beautiful combination. The freshness from this Italian herb combines with the fruity sweetness from strawberries to create an explosion in your mouth. Now, before you start on about how it’s too cold to be having ice cream, let us remind you that ice creams taste the best on cold nights; so let’s churn out an ice cream that reminds everyone how gorgeous these berries are and put your winter worries on the back burner!

Prep Time: 10 minutes + Churning & refrigeration

Caters To: 4 gobblers

Challenge Level: Intermediate

From The Pantry:

• 450 grams strawberries, cleaned and hulled
• 3/4 cup of sugar
• 1 tablespoon vodka, for better texture (we didn’t just make it up!)
• 1/2 lemon, zested
• 1/2 teaspoon fresh lemon juice
• 1 cup basil leaves
• 1 cup ricotta cheese
• 1 cup heavy cream
• Basil leaves

Cook Away:

1. Toss together strawberries, sugar, vodka, lemon zest and juice in a bowl. Allow it to sit for 1 hour.
2. Add the prepared strawberry mix along with basil, ricotta and cream in a blender. Process till smooth.
3. Chill the mixture for 4 hours.
4. Churn in an ice-cream maker and freeze overnight.

Scoop out in morning, garnish with fresh basil and gorge!

#Stevie’s Tip: You can shop for ice-cream makers from KitchenAid.

Featured Image Courtesy: cherryteacakes.com