Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Rinse the strawberries, pat them dry, and arrange them on the baking sheet. Sprinkle with sugar and lime zest.
- Roast the strawberries for about 20 minutes, stirring halfway through. Let them cool after roasting.
- In a saucepan, combine heavy cream and milk, add half of the sugar, and heat until warm.
- In a bowl, whisk the remaining sugar and egg yolks until pale, then temper by adding some of the warm cream.
- Combine the tempered egg yolk mixture back into the saucepan and stir until custard thickens.
- Remove from heat, add fresh basil leaves, and steep for 15 minutes, then strain through a sieve.
- Mix the cooled strawberry puree, lime juice, lime zest, and vanilla extract into the custard.
- Cover and chill in the refrigerator for at least 4 hours.
- Churn in an ice cream maker according to the manufacturer's instructions.
- Transfer to an airtight container and freeze for a minimum of 4 hours until firm.
- Serve in bowls, garnished with fresh basil leaves, or drizzle with strawberry syrup.
Nutrition
Notes
Use ripe strawberries for best flavor and avoid boiling cream to prevent curdling.