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🍰 Strawberry Basil Ice Cream

215 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the strawberries thoroughly and remove the green stems.
  2. 2. Puree 250 grams of the strawberries in a tall container.
  3. 3. Cut the remaining strawberries into small cubes.
  4. 4. Wash the basil, pat it dry and pluck the leaves off.
  5. 5. Finely chop the basil leaves.
  6. 6. Bring the cream to a boil in a pot.
  7. 7. Separate the eggs so that you have separated yolks and whites.
  8. 8. Whisk the egg yolks together with the sugar in a bowl until frothy.
  9. 9. Slowly pour the hot cream into the egg yolk mixture while stirring constantly.
  10. 10. Place the bowl in a hot water bath.
  11. 11. Continue whisking the mixture for about 7 minutes until it thickens slightly.
  12. 12. Remove the bowl from the water bath and let the mixture cool down.
  13. 13. Stir the cooled mixture occasionally to ensure it cools evenly.
  14. 14. Fold in the strawberry puree, the strawberry cubes, and the chopped basil into the mixture.
  15. 15. Pour the mixture into a shallow metal bowl.
  16. 16. Place the bowl in the freezer for at least 4 hours.
  17. 17. Stir the ice cream regularly with a fork to keep the ice crystals small.
  18. 18. Shape the finished ice cream into balls.
  19. 19. Plate the ice cream and serve it.

Nutrition per serving