Ingredients
Equipment
Method
- Preheat your oven to 190°C (375°F). In a large bowl, toss the quartered strawberries with about 2 tablespoons of granulated sugar, the lime juice, and the lime zest. Spread the strawberries in a single layer on a baking sheet lined with parchment paper. Roast for 25-35 minutes, or until the strawberries have softened and released their juices, becoming slightly jammy and intensely flavored. Let them cool completely.1 kg fresh strawberries, 2 tablespoons granulated sugar, 2 limes, 1 large lime
- While the strawberries are roasting, gently bruise the basil leaves by rolling them between your hands or lightly pressing them with the back of a spoon. In a medium saucepan, combine the whole milk and heavy cream. Add the bruised basil. Heat over medium-low heat until just simmering, then remove from heat, cover, and let the basil infuse for at least 30 minutes.1 large bunch fresh basil, 500 ml whole milk, 250 ml heavy cream
- In a separate bowl, whisk together the 150g granulated sugar and the egg yolks until pale and slightly thickened.150 g granulated sugar, 6 large egg yolks
- Strain the basil-infused milk and cream mixture into a clean saucepan, discarding the basil leaves. Reheat the milk mixture over medium-low heat until it's warm to the touch but not boiling. Slowly ladle about half a cup of the warm milk mixture into the egg yolk and sugar mixture, whisking constantly. This process, called tempering, prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining warm milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil. This will take about 8-10 minutes.
- Remove the custard from the heat and stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon vanilla extract
- Once the custard is well chilled and the roasted strawberries have cooled, gently fold about two-thirds of the roasted strawberries (including their juices) into the custard. Leave the remaining strawberries whole or roughly chopped for texture.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container. Gently swirl in the remaining roasted strawberries. Freeze for at least 2-4 hours, or until firm enough to scoop. Serve with fresh basil leaves and extra lime zest, if desired.
Notes
Properly storing your homemade Roasted Strawberries Lime Basil Ice Cream is key to enjoying its deliciousness for longer. Once churned and transferred to an airtight container, it will stay best for up to 2 weeks when kept in the coldest part of your freezer. For optimal texture, ensure the container is well-sealed to prevent freezer burn and ice crystal formation. Avoid leaving it out at room temperature for extended periods, and try to scoop directly from the freezer when serving. Reheating isn't applicable to ice cream, but allowing it to sit at room temperature for a few minutes before scooping can soften it to a perfect, scoopable consistency. Freezing it for future meals is essentially just storing it as is, ensuring it remains a delightful treat whenever a craving strikes.
