Strawberry Basil Honey Ice Cream
Experience the delightful combination of flavors in my Strawberry Basil and Honey Ice Cream. This recipe blends creamy ice cream with the fresh taste of basil, sweet strawberries, and a touch of honey. It’s an easy-to-make dessert that’s perfect for any occasion, offering a unique and refreshing treat with every spoonful. Enjoy the vibrant taste and beautiful swirls in this special homemade ice cream!
From the Garden to Your Freezer
Strawberry Basil Honey Ice Cream
Ingredients:
3 cups heavy cream
2 cups whole milk
1 vanilla bean
¼ cup fresh basil leaves, roughly chopped
8 egg yolks
1 cup granulated sugar
½ cup water (for syrup)
½ cup sugar (for syrup)
1 cup fresh strawberries, diced
2 tablespoons honey (plus extra for garnish)
Fresh strawberries, diced (for garnish)
Small basil leaves (for garnish)
Method of Preparation:
1. Prepare the Ice Cream Base:
In a 2.5-quart saucepan, combine the heavy cream and whole milk.
Split the vanilla bean down the middle and scrape out the seeds with a knife.
Add both the seeds and the entire vanilla bean to the cream mixture.
Roughly chop the basil leaves and add them to the saucepan.
Heat the mixture over medium heat until it reaches a temperature of 170-180°F.
2. Prepare the Egg Yolks:
Separate the egg yolks from the whites and place the yolks in a bowl.
Add 1 cup of granulated sugar to the yolks and whisk together until smooth, about 1 minute.
3. Temper the Eggs:
Once the cream mixture reaches temperature, strain it through a fine mesh strainer into the egg yolk mixture, a little at a time, to temper the yolks and prevent them from cooking.
After fully combining the two mixtures, strain again to ensure no cooked egg particles remain.
4. Cool the Base:
Refrigerate the ice cream base for several hours, or until it reaches 36°F or colder.
5. Prepare the Strawberry Syrup:
In a saucepan, combine ½ cup sugar and ½ cup water.
Boil for 5-7 minutes to create a simple syrup.
Add the diced strawberries to the syrup and puree the mixture to retain the strawberries’ red color.
Refrigerate the syrup for 1-2 hours to thicken.
6. Churn the Ice Cream:
Once the ice cream base is chilled, pour it into an ice cream machine.
Churn on low speed for 20-35 minutes, or until it reaches a soft-serve consistency.
7. Add the Flavors and Freeze:
Once the base has churned, gently swirl in the strawberry syrup and honey, being careful not to overmix to maintain the swirled effect.
Freeze the ice cream for several hours until it sets.
Scoop the ice cream into bowls, garnish with diced strawberries, a drizzle of honey, and small basil leaves.
10 Tips for Perfect Ice Cream:
1. Vanilla Bean Enhancement
Use a high-quality vanilla bean for the best flavor. If you don't have one, you can substitute with 1-2 teaspoons of pure vanilla extract after removing the ice cream base from heat.
2. Maximizing Basil Flavor
To intensify the basil flavor, bruise the basil leaves slightly before chopping to release their oils. Alternatively, you can steep the basil in the cream mixture for a longer time before straining.
3. Tempering the Eggs
When tempering the egg yolks with the hot cream mixture, do it slowly! If you add the hot liquid too quickly, the eggs can scramble. A steady, thin stream is key.
4. Straining the Base
Straining the mixture twice ensures a smooth texture and removes any solid particles, like egg clumps or basil bits, that might have formed during cooking.
5. Strawberry Syrup
If you want an even more intense strawberry flavor, you can roast the strawberries in the oven at 375°F for 20-25 minutes before pureeing them with the syrup. This caramelizes the sugars and brings out a deep strawberry taste.
6. Chilling the Base
For creamier ice cream, ensure your base is well-chilled before churning. The colder the mixture, the faster it churns, creating smaller ice crystals for a smoother texture.
7. Churn Time
Keep an eye on the ice cream as it churns. Once it reaches the soft-serve stage, stop the machine. Over-churning can make the texture too dense or grainy.
8. Swirling the Syrup
When adding the strawberry syrup and honey, mix them lightly to create a marbled effect. Overmixing will result in uniformly colored ice cream, losing the beautiful swirls.
9. Storage
After churning, transfer the ice cream to an airtight container and press a piece of parchment paper or plastic wrap directly onto the surface before freezing. This prevents ice crystals from forming on top.
10. Serving
For the best texture, allow the ice cream to sit at room temperature for about 5 minutes before scooping. This makes it easier to scoop and enhances the flavor.
