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Cucina Simpatica Strawberry Basil Ice Cream

by on September 22, 2009 in Desserts, Ice Cream September 22, 2009 DessertsIce Cream
See post on Kate’s site!
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Description

As all cooks know, some recipes sound good, while others call to you. This ice cream recipe called out loud! I was expecting a nice strawberry ice cream. What I got was a soft, sweet, bright and fresh ice cream. This ice cream is pink, and the smell is amazing, but it isn’t a very sweet ice cream like you would get at the store. This is a unique (in a good way) ice cream. Please enjoy!

Ingredients

  • 2 cups Heavy Cream
  • 1 cup Milk
  • ⅔ cups Sugar
  • ¾ cups Fresh Basil Leaves
  • 1 pint Fresh Strawberries, Hulled, Pureed, And Strained
  • 2 Tablespoons Meyer's Liqueur De Frasie (optional)

Preparation

1. Scald the cream, milk, sugar, and basil in a heavy saucepan, stirring to dissolve the sugar. Remove from the heat and set aside for 1 hour, uncovered, to steep.

2. Strain into a bowl, discarding the basil leaves. Fold in the strawberry puree and liqueur and chill for at least 1 hour.

3. Freeze in an ice-cream maker according to the manufacturer’s instructions.

Makes 1 quart or 4+ servings, if you will share.

This ice cream is great after a heavy, rich, garlicky meal.

(Recipe courtesy of Cucina Simpatica: Robust Trattoria Cooking From Al Forno.)

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