Cucina Simpatica Strawberry Basil Ice Cream

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.)