As the warm weather winds down, this deliciously refreshing basil berry ice cream is a perfect way to use the fresh strawberries and blueberries of summer. It’s also the perfect dessert for Labor Day weekend!
Basil Berry Ice Cream
The Blueberries
1 cup fresh blueberries
1/8 cup sugar
1 tbs lemon juice
The Strawberries
1 cup fresh strawberries
1/8 cup sugar
1 tbs lemon juice
The Ice Cream
3 cups heavy cream
1 cup whole milk
1 cup fresh basil, chopped
2/3 cup sugar
1 tsp vanilla
1/2 tsp salt
1/4 cup coconut rum
Cooking the Berries
Combine all ingredients for blueberries in a small saucepan. Cook over medium heat for about 20 minutes or until blueberries have broken apart, much of the liquid has evaporated and the mixture begins to thicken. Set aside and allow to cool completely. Then place in the refrigerator to chill.
Repeat the same steps above for the strawberries.
Making the Ice Cream
In a small saucepan, heat 2 1/2 cups of heavy cream with the fresh basil. Bring mixture to a boil then reduce heat and allow to simmer for 15 minutes. Remove from heat and steep the basil in the cream until the cream has cooled completely. Pour cream through a strainer to remove all of the fresh basil.
In a large mixing bowl, whisk together remaining ice cream ingredients (including remaining 1/2 cup of heavy cream) and basil cream until thoroughly combined and sugar has dissolved. Pour ice cream mixture into your ice cream maker and run the machine for about 25-30 minutes or until the ice cream is formed. Place ice cream in the freezer to finish freezing.
Once ice cream is firm, remove from freezer and fold in blueberry and strawberry mixtures. Place back in freezer to become firm again.
Once firm, scoop and garnish with fresh basil!
