Roasted Strawberries & Lime Basil Ice Cream

 

Ingredients

For the Main Component:

2 cups heavy cream, chilled

1 cup whole milk, chilled

3/4 cup granulated sugar

1/4 tsp salt

1 cup fresh basil leaves, firmly packed

For the Secondary Component:

2 cups fresh strawberries, hulled and halved

2 tbsp granulated sugar (for roasting)

1 tbsp lime juice

1 tsp lime zest

For the Sauce / Layer / Topping:

1 tbsp honey

1/2 tsp balsamic vinegar (optional, to deepen the

strawberry flavor)

1/4 cup crushed butter cookies or shortbread

For Garnish (optional):

Small fresh basil sprigs

Thin lime wheels

Extra lime zest

Directions

In a small saucepan over medium heat, combine the

whole milk, 3/4 cup sugar, and salt. Heat until the sugar

dissolves (do not boil).

Remove from heat, add the packed basil leaves, and let

steep for 30 minutes. Strain the milk into a bowl, pressing

the basil to extract all flavor, and discard the leaves.

Stir in the heavy cream and lime zest. Cover and chill this

base in the refrigerator for at least 4 hours.

Preheat your oven to 375°F. On a small baking sheet,

toss the strawberries with 2 tablespoons of sugar and

the lime juice.

Roast strawberries for 15 to 20 minutes until they are

soft and sitting in a thick syrup. Let cool completely, then

mash slightly with a fork. Stir in the balsamic vinegar if

using.

Pour the chilled basil-lime cream base into your ice

cream maker and churn according to the manufacturer's

instructions.

In the last 2 minutes of churning, add the roasted

strawberries and their syrup so they create thick ribbons

through the ice cream.

Transfer the ice cream to a freezer-safe container. Drizzle

the honey over the top and swirl gently with a knife.

Freeze for at least 4 hours to firm up.

Serve in bowls topped with crushed butter cookies and a

sprig of fresh basil.