Why You’ll Love This Recipe
Here’s why Roasted Strawberries & Lime Basil Ice Cream will quickly become your favorite summer treat:
- Unique Flavor Profile: The sweetness of roasted strawberries pairs beautifully with the zesty lime and fresh basil, creating a perfect blend of sweet, tart, and herbal notes.
- All-Natural Ingredients: Made with fresh fruits and herbs, ensuring a wholesome, flavorful dessert.
- Perfect Texture: The ice cream is rich, creamy, and velvety, thanks to a carefully crafted custard base.
- Impressive Yet Simple: While the flavors are complex, the recipe is straightforward and achievable for home cooks.
- Customizable: Adjust the sweetness or flavor balance to suit your personal preferences.
Ingredients
For the Roasted Strawberries:
- 2 cups fresh strawberries, hulled and halved
- 2 tablespoons granulated sugar or honey
- 1 teaspoon lime zest
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon lime zest
- 2 tablespoons fresh basil leaves, finely chopped
For Garnishing (optional):
- Fresh basil leaves
- Thinly sliced lime wedges
- A drizzle of strawberry syrup or honey
Step-by-Step Instructions
1. Roast the Strawberries
- Preheat the oven to 375°F (190°C).
- Arrange the strawberries on a baking sheet lined with parchment paper. Sprinkle with granulated sugar and lime zest.
- Roast for 20 minutes, stirring halfway through to ensure even caramelization. Once roasted, let the strawberries cool completely.
- Blend or mash the strawberries into a puree or leave them slightly chunky depending on your preference.
2. Prepare the Ice Cream Base
- Combine the heavy cream, milk, and half of the sugar in a medium saucepan. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling.
- In a separate bowl, whisk the egg yolks and the remaining sugar until the mixture is pale and creamy. Gradually temper the egg yolks by adding a small amount of the warm cream mixture while whisking continuously.
- Slowly pour the tempered yolks back into the saucepan with the cream mixture, whisking constantly.
- Cook over low heat, stirring with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon. Be careful not to let it boil, as this could cause the eggs to curdle.
- Once thickened, remove from heat.
3. Infuse the Basil
- Add the chopped basil leaves to the custard base while it’s still warm. Stir gently to release the basil’s aroma and allow it to steep for about 15 minutes.
- Strain the custard through a fine-mesh sieve to remove the basil leaves and any lumps.
4. Combine the Flavors
- Mix the cooled roasted strawberry puree into the strained custard base. Stir in the lime juice, lime zest, and vanilla extract.
- Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until thoroughly chilled.
5. Churn the Ice Cream
- Once the custard base is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. The ice cream should take on a soft-serve consistency after about 20-25 minutes.
6. Freeze Until Firm
- Transfer the churned ice cream into an airtight container. Cover the surface with parchment paper or plastic wrap to prevent ice crystals from forming.
- Freeze for at least 4 hours, or until the ice cream is firm and scoopable.
7. Serve and Enjoy
- Scoop the ice cream into bowls or cones.
- Garnish with fresh basil leaves, a drizzle of strawberry syrup, or a thin slice of lime for an extra touch of elegance.
Servings and Timing
- Servings: 8 servings
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 8 hours (including freezing time)
- Calories per Serving: Approximately 220-250 calories
How to Serve
- Solo: Enjoy this delightful ice cream on its own for a refreshing dessert.
- With Shortbread Cookies: Pair it with buttery cookies to complement the creamy and tangy flavors.
- As a Sundae: Top with whipped cream, fresh berries, and a drizzle of honey for an indulgent treat.
- In a Float: Scoop the ice cream into sparkling water or lime soda for a fizzy, refreshing experience.
Additional Tips
- Roast in Batches: Roasting strawberries in smaller batches ensures even caramelization.
- Customize Sweetness: Adjust the amount of sugar in the roasted strawberries and the custard base to suit your taste.
- Chill Thoroughly: Make sure the custard base is completely chilled before churning for the best texture.
- Freshness Matters: Use fresh, ripe strawberries and fragrant basil for the most vibrant flavors.
- No Ice Cream Maker?: Pour the custard into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until the mixture is creamy and firm.
Recipe Variations
- Vegan Version: Substitute heavy cream and milk with coconut cream and almond milk, and use a vegan egg yolk alternative or omit it entirely for a lighter texture.
- Berry Medley: Add roasted raspberries or blueberries for a mixed berry variation.
- Mint Twist: Replace basil with fresh mint for a refreshing, minty flavor profile.
- Citrus Delight: Enhance the lime flavor by adding a touch of orange zest or juice.
- Chocolate Swirl: Fold in a ribbon of melted dark chocolate before freezing for a luxurious twist.
Special Equipment
- Ice Cream Maker: For achieving the perfect creamy texture.
- Baking Sheet: Essential for roasting the strawberries.
- Fine-Mesh Sieve: To strain the custard for a smooth base.
- Airtight Container: Keeps the ice cream fresh and prevents freezer burn.
Conclusion
Roasted Strawberries & Lime Basil Ice Cream is a truly indulgent and refreshing dessert that transforms simple ingredients into an unforgettable treat. The sweet, caramelized depth of the roasted strawberries pairs harmoniously with the zesty brightness of lime and the fragrant, herbaceous notes of fresh basil, creating a symphony of flavors in every creamy spoonful.
Whether you serve it solo, paired with shortbread cookies, or as part of a decadent sundae, this ice cream is sure to impress. I can’t wait for you to experience the magic of this flavor combination. Don’t forget to share your creations and tag me on social media—I’d love to see your take on this delightful dessert. Enjoy every refreshing bite!
Roasted Strawberries & Lime Basil Ice Cream: A Fresh and Flavorful Delight
Roasted Strawberries & Lime Basil Ice Cream is a sophisticated dessert that blends sweet, tangy, and herbal flavors. The caramelized roasted strawberries complement the creamy lime basil ice cream for a fresh and vibrant treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours
- Yield: 8 servings
- Category: Dessert
- Method: Roasting, Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups fresh strawberries, hulled and halved
2 tablespoons granulated sugar or honey
1 teaspoon lime zest
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
5 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon freshly squeezed lime juice
1 teaspoon lime zest
2 tablespoons fresh basil leaves, finely chopped
Fresh basil leaves (for garnishing, optional)
Thinly sliced lime wedges (for garnishing, optional)
A drizzle of strawberry syrup or honey (for garnishing, optional)
Instructions
- Roast the Strawberries: Preheat the oven to 375°F (190°C). Arrange the strawberries on a baking sheet lined with parchment paper. Sprinkle with granulated sugar and lime zest. Roast for 20 minutes, stirring halfway through. Let the strawberries cool completely, then blend or mash them into a puree or leave them slightly chunky.
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium-low heat until warm but not boiling. In a separate bowl, whisk the egg yolks and remaining sugar until pale and creamy. Gradually temper the yolks by adding small amounts of the warm cream mixture while whisking. Slowly pour the tempered yolks back into the saucepan, whisking constantly. Cook over low heat, stirring until the mixture thickens. Remove from heat.
- Infuse the Basil: Add the chopped basil leaves to the custard base while warm. Stir gently to release the basil’s aroma and steep for 15 minutes. Strain the custard through a fine-mesh sieve to remove the basil and any lumps.
- Combine the Flavors: Mix the cooled roasted strawberry puree into the custard base. Stir in the lime juice, lime zest, and vanilla extract. Cover the mixture with plastic wrap, pressing it directly onto the surface, and chill in the refrigerator for at least 4 hours.
- Churn the Ice Cream: Pour the chilled custard base into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze Until Firm: Transfer the churned ice cream to an airtight container. Cover the surface with parchment or plastic wrap and freeze for at least 4 hours, until firm.
- Serve and Enjoy: Scoop the ice cream into bowls or cones. Garnish with fresh basil, a drizzle of strawberry syrup, or thinly sliced lime wedges.
Notes
Roast strawberries in smaller batches for even caramelization.
Adjust the sweetness by varying the amount of sugar in both the roasted strawberries and custard base.
Chill the custard base thoroughly before churning for the best texture.
Use fresh, ripe strawberries and fragrant basil for the most vibrant flavor.
If you don’t have an ice cream maker, freeze the custard in a shallow dish, stirring every 30 minutes until creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 220-250
- Sugar: 23g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 125mg
