First, let’s get one thing straight: summer is ice cream season in my house. Miss me with it from October to May but come June? Oh it’s game on, baby. I drag out my ice cream machine like I’m unearthing a sacred relic and proceed to make flavour combos that would make Ben and Jerry jealous. Or not. I tend to let my ego get away from me in this department because this year? This year, I hit peak summer with this strawberry basil ice cream.
Yes, basil. In ice cream. Don’t look at me like that—it works. It works really well.
Why Custard-Based Ice Cream Is Superior (Don’t @ Me)
The best homemade ice cream starts with a custard base. I’ll die on this hill. I’ve tried every variation and combination, but this is the base recipe I’ve staked my ice cream reputation on. Eggs add richness and body, resulting in a creamy, scoopable texture that doesn’t freeze into a sad, icy block. If you’ve ever had a store-bought “frozen dessert” and wondered why it felt like licking disappointment, this is why. Custard is king.
Once you’ve mastered the custard base (easy, I promise), you can go wild with flavours. Fresh mint? Do it. Roasted peach and thyme? Yes. You are only limited to your imagination at this point.
This one’s all about real strawberries and actual basil—none of that fake extract nonsense. The result is simple, elevated, and very Instagrammable.
Strawberry Basil Ice Cream
A creamy custard-based strawberry basil ice cream made with fresh ingredients and zero artificial anything. Summer in a scoop—with just the right amount of fancy.
Ingredients
- 2 cups heavy cream, divided
- 1 cup whole milk
- 3/4 cup granulated white sugar
- pinch table salt
- 5 large egg yolks
- 1 cup packed basil leaves
- 1 lb fresh strawberries, washed and trimmed
- 1/2 cup granulated white sugar, for strawberry purée
Instructions
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In a medium saucepan, combine 1 cup of the cream, the milk, ¾ cup sugar, and a pinch of salt. Warm over medium-high heat, stirring occasionally, until the sugar dissolves and small bubbles form at the edge, about 3–4 minutes.
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Stir in the basil, cover, remove from heat, and let steep for 1 hour. Taste and let sit longer if a stronger basil flavour is desired.
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Meanwhile, purée strawberries with ½ cup sugar until smooth. Set aside in the fridge.
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Prepare an ice bath by placing a metal bowl into a larger bowl filled with ice water. Pour the remaining 1 cup of cream into the inner bowl and set a fine-mesh strainer on top.
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Whisk egg yolks in a separate medium bowl. Rewarm the infused cream mixture over medium-high heat for 1–2 minutes, just until bubbles form at the edge.
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Slowly pour half the warm mixture into the egg yolks, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat a spoon (4–8 minutes) and reads 175–180°F.
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Immediately strain the custard into the cold cream. Press basil with a spoon to extract maximum flavour.
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Stir the custard until it cools to below 70°F. Add the strawberry purée and mix well.
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Chill in the refrigerator for at least 4 hours or overnight.
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Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for at least 4 hours before serving.
Storing Fresh Strawberries Like a Pro (So They Don’t Turn to Sad Mush)
Keep Strawberries Fresh (Longer)
If you’re not using your strawberries right away, don’t let them rot in the clamshell. Pop them unwashed into a clean glass jar (like a Mason jar) with the lid on. This keeps moisture out and freshness in—no moldy surprises. Want to be extra? Rinse them in a diluted vinegar bath, dry thoroughly, then jar. They’ll last up to two weeks.
What Makes Strawberry Basil Ice Cream So Damn Good?
- Eggs – For a velvety custard base that doesn’t freeze solid.
- Fresh Basil – Not just for pesto anymore. The subtle herby note cuts through the sweetness like a summer breeze.
- Real Strawberries – Sweet, juicy, and not from a can. You deserve better. And while I’m at it, let’s get hyper-local: no one beats Quebec when it comes to strawberries. La Belle Province reigns supreme.
Pair this with a patio, a sundress, and zero responsibilities.
Don’t Forget the Mint Chocolate Ice Cream
Mint Chocolate Chip Must-Make
If you’re already heating up that ice cream maker—do yourself a favour and try the Mint Chocolate Chip next. Think fresh mint, creamy custard, and big chunks of dark chocolate. It’s refreshingly adult but still hits the sweet spot. Just be warned: once you taste the real deal, there’s no going back to the minty-fake grocery-store kind.
Strawberry Basil Ice Cream FAQs (Because I Know You’re Thinking It)
Technically yes, but then you’re just making strawberry ice cream, which is fine… but not this.
Sure. Just thaw and drain them first or risk a watery base and a recipe fail. Fresh is always best.
If you enjoy suffering or like to cosplay life on the Oregon Trail, go for it. Otherwise, get yourself a machine and live your best life.
Oh, they’ll love it. But I caution you—introduce them to this and you may create little gourmet monsters. My kids are grown now, and it’s damn expensive to feed them. They reject anything that’s not homemade and side-eye frozen pizza like it’s a personal insult. Learn from me: maybe wait until they’ve moved out to share this recipe. I’m kidding, of course…mostly.
Pin this Now So, You Don’t Lose It
This Strawberry Basil Ice Cream is your ticket to backyard bliss. It’s the grown-up version of chasing the ice cream truck, and I highly recommend it.
Now go make it before summer ghosts us like a bad Tinder date.
Wild Nephin National Park: Ireland’s Hidden Gem You Need to See
https://meinestadtkleinanzeigen.de/top-local-seo-agenturen-in-nurnberg
Vielen Dank für diesen fundierten Überblick – gerade der Tipp mit den kostenlosen Branchenbüchern war Gold wert! Nach dem Lesen habe ich direkt selbst recherchiert und bin dabei auf https://meinestadtkleinanzeigen.de/top-local-seo-agenturen-in-nurnberg
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