I scream, you scream, we all scream for ICE CREAM!!!
This is no cliche, y’all. The littles helped me make Strawberry Basil Ice Cream yesterday and it is ahhhh-mazing!!!! Topped with a patriotic pick, it’s a sensational sweet for the impending holiday.
We picked the basil straight from our garden, which felt sooooo resourceful. And earthy. Not two things I usually can profess to be. I particularly loved this recipe because it doesn’t have any raw eggs or require any cooking on the stove. Lord knows, it’s too hot for that down South.
Strawberry Basil Ice Cream
Source: Southern Living
- 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, stems removed
- 2 tablespoons chopped fresh basil
- 2 tablespoons fresh lemon juice
1. Whisk together first 5 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. Ours took 20 minutes.)
4. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.
We adore making home made ice creams in the summer. A favorite last summer was Goat Cheese Ice Cream with Roasted Cherries. It’ll knock your socks off for sure if you’re an adventurous dessert eater!
The same basic Southern Living recipe has variations for Coffee Liqueur Cookies and Cream Ice Cream AND Bouron Butter Salted Pecan Ice Cream. I hope to make those real soon!
I don’t know about y’all, but I can hardly believe it’s July. We have super FUN plans close to home for the long weekend.
xoxo
We use that same SL no-cook recipe, but we've never ventured further than peach & strawberry. The strawberry basil sounds fab!
I am SO ready for this weekend – fingers crossed nothing gets rained out. Happy Thursday! xo
I need to branch out a little. I always just make vanilla…so boring! You've inspired me to try a new flavor. :-)
This brings back such fine, family memories of going to my aunt's farmhouse in the summer. My brothers, cousins and I would all take turns churning the fresh peach ice cream on the stone porch and later we would chase lightning bugs. Ah, the good ole summertime! Your ice cream looks so creamy and delicious and the presentation is superb! I may just have to finally purchase a machine. :-) Jane ~ San Diego
Yes, I remember churning vanilla ice cream as a child!! Nothing like it!
I haven't used this particular recipe but my Dad has been whipping up an Alton Brown version that is also no-cook and it makes ice cream so much easier! We've been partial to a grilled peach version this summer so far but I love the Strawberry Basil idea!
Grilled peach???? I'm in!!!!
Oh, Meg! (above) Thank you so much for the idea of grilling the peaches! Jane ~ SD
I've been drooling over making the Bourbon Butter Salted Pecan ice cream, but that Strawberry Basil looks fabulous! May I ask, what ice cream maker do you have? When I make ice cream (which is rare), I do it in the Vitamix, but that would destroy all these delicate ingredients. I need a maker that mixes in everything. Thanks so much!
It's an old cuisinart – wedding shower gift!!
I am making this tonight but am concerned that it will not be enought for my guests tomorrow (just 7 people). i have a chocolate cake with this so one nice scoop per person will be enough. Do I need to double this recipe for 7?
This sounds delicious! We just picked over 10 pounds of blueberries, so I might try substituting those for the strawberries :) Thanks for sharing!