Name: Roasted Strawberries & Sweet Lime Basil Ice Cream Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: PT-491090H22M53S
Cuisine: American
Ingredients: 625 g heavy cream; 250 g whole milk; 130 g sugar; 2 vanilla beans (Tahitian); 2 tsp corn starch; 1/4 tsp salt; 500 g strawberries (cleaned, left whole); 45 g sugar; 7 g vanilla paste; 2 tsp balsamic vinegar (good quality); 35 g basil leaves; 1½ limes, juice only; 2 tbsp Demerara sugar; 1 tbsp olive oil (extra virgin)

Introduction

This Roasted Strawberries & Sweet Lime Basil Ice Cream is a delightful twist on a classic dessert, combining the rich creaminess of homemade vanilla ice cream with roasted strawberries and a zesty lime basil emulsion. Perfect for summer, this recipe offers a refreshing balance of sweet, tangy, and herbaceous flavors.

A clear glass cup holds four scoops of creamy ice cream, each scoop showing a mixture of soft pink, white, and light green colors swirled together with patches of red that look like strawberry pieces. The scoops are stacked irregularly, with three scoops resting inside the glass and one balanced slightly above. A small silver spoon stands upright inside the cup, visible behind the ice cream. The glass is placed on a white marbled surface, and near the cup are two small red strawberries, one with a green stem and a small white flower next to it. To the right side of the glass, a small bunch of green basil leaves rests on a pale pink cloth. The whole scene is lit brightly, giving a fresh and clean look to the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

625 g heavy cream

250 g whole milk

130 g sugar

2 vanilla beans (Tahitian)

2 tsp corn starch

1/4 tsp salt

500 g strawberries (cleaned, left whole)

45 g sugar

7 g vanilla paste

2 tsp balsamic vinegar (good quality)

35 g basil leaves

1½ limes, juice only

2 tbsp Demerara sugar

1 tbsp extra virgin olive oil

Instructions

Step 1: Preheat your oven to 200ºC (392ºF). Place the whole strawberries on a baking tray, add 45 g sugar, vanilla paste, and balsamic vinegar. Mix gently until everything is evenly incorporated.

Step 2: Roast the strawberries in the oven for about 1 hour until the water has evaporated and they start to take on color. The texture should become creamy and jam-like. Allow them to cool completely.

Step 3: Once cooled, lightly process the roasted strawberries using a small food processor or a handheld mixer to break them down slightly.

Step 4: In a small bowl, mix 50 g whole milk with the corn starch until smooth and free of lumps. Set aside.

Step 5: In a cooking pot, combine the heavy cream, remaining whole milk, 130 g sugar, salt, and vanilla beans split open. Bring to a simmer, stirring constantly with a whisk.

Step 6: Add the corn starch and milk mixture to the simmering cream, continue whisking and cook for 1 minute at a gentle simmer.

Step 7: Remove from heat and let it sit at room temperature for at least one hour.

Step 8: Strain the mixture into a clean glass bowl, cover the surface with cling film to prevent a skin from forming, and let it cool completely.

Step 9: Place your ice cream container in the freezer to chill before churning.

Step 10: Churn the cooled cream mixture according to your ice cream machine’s instructions until it reaches a soft-serve consistency.

Step 11: For the sweet lime basil emulsion, roughly chop the basil leaves and place them in a mortar. Add Demerara sugar and the juice of half a lime, then pound until you achieve a creamy texture.

Step 12: Stir in the remaining lime juice and the extra virgin olive oil into the basil mixture, mixing until creamy.

Step 13: Take the chilled ice cream container from the freezer. Layer the dessert in this order: vanilla base ice cream, lime basil emulsion, then roasted strawberries.

Step 14: Repeat the layers until all ingredients are used, finishing with a layer of vanilla ice cream on top.

Step 15: Using a thin, long knife, insert it into the ice cream layers and make several zigzag motions to swirl the layers together.

Step 16: Cover the container and freeze completely before serving.

Tips & Variations

Use ripe, fresh strawberries for the best flavor when roasting.

If you don’t have balsamic vinegar, a splash of red wine vinegar can add similar depth.

For a dairy-free version, try using coconut cream and a non-dairy milk, but expect a slightly different texture.

Fresh lime juice makes a big difference; avoid bottled juice for the basil emulsion.

To intensify the basil flavor, let the leaves macerate in sugar and lime juice a bit longer before pounding.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for roasting as they hold their shape better and have a brighter flavor. Frozen strawberries tend to release more water and can become mushy when roasted.

Do I need an ice cream machine to make this recipe?

While an ice cream machine produces the creamiest results, you can try freezing the base in a shallow container and stirring every 30 minutes to break up ice crystals, though the texture may be less smooth.