Strawberry & Basil Ice Cream
A truly delicious summer dessert! Strawberry and basil make the perfect combination!
Ingredients (for 6-8)
Small bunch of fresh basil, plus a few extra leaves to serve
Juice of 1 orange
Juice of 1 lemon
300ml double cream
150g caster sugar
For the basil oil (makes about 550ml)
Large handful of fresh basil leaves, without stalks
500ml mild olive oil
- First make the oil, blanch the basil leaves briefly and then put them into iced water. Pat dry on a tea towel. Put the oil in a food processor; add the basil and process for 5 minutes. Transfer to a jug and leave in the fridge for 1 week.
- Strain the oil through muslin, then pour into a dry, warm, sterilised bottle (you can sterilise it in a very hot dishwasher, or boil it in a pan of water for 10 minutes). Seal and label with a date. It keeps for a couple of months. Once open, store in the fridge.
- To make the ice cream, hull the strawberries and puree 600g of them with the basil and citrus juice in a food processor. (Keep a few basil leaves for scattering when you serve.) Add the cream and sugar, mixing well. Taste, remembering that the flavour is milder when frozen than at room temperature, so add more basil if necessary.
- Pour the mixture into an ice-cream maker if you have one. Freeze/churn for about 20 minutes, then pack into a plastic container and freeze for 2 hours.
- If you don’t have an ice-cream maker, place the mixture in a shallow container and freeze until half frozen (about 1 hour). Remove and fork through, mixing the frozen edge into the middle to break up the ice crystals. Repeat twice.
- Before serving, allow the ice cream to soften in the fridge for 15 minutes. When ready, scoop it into individual bowls or cones and sprinkle each serving with the remaining strawberries and one or two basil leaves. Place a bottle or jug of basil oil on the table for everyone to drizzle over their serving.