Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Pam Lolley
Recipe by Southern Living July 2015

Gallery

Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
10 mins
total:
6 hrs
Yield:
Makes about 1 qt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 6 ingredients; cover and chill 2 hours.

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  • 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.

  • 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.)

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

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

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