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Strawberry-Basil Ice Cream

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Hands-on time 10 mins
Total time 6 hrs
Yield

Makes about 1 qt.

Fresh strawberries and basil become a refreshing treat in this summertime ice cream recipe. 

Ingredients

  • 1 (14-oz.) can sweetened condensed milk
  • 1 (5-oz.) can evaporated milk
  • 1 1/2 cups whole milk
  • 2 tablespoons sugar
  • 1/8 teaspoon table salt
  • 1 (16-oz.) container fresh strawberries, coarsely chopped
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons fresh lemon juice

How to Make It

  1. Whisk together first 6 ingredients; cover and chill 2 hours.

  2. Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times or until finely chopped. Stir strawberry mixture into chilled milk mixture.

  3. Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

  4. Remove container with ice cream from ice-cream maker, and freeze 30 minutes.

  5. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.