July's ice cream of the month! You know how some flavors just taste like summer? That’s exactly what this strawberry basil ice cream does. It’s creamy, sweet, a little herbal, and just interesting enough to feel like something you’d find at a fancy little café or let’s be honest, on the patio of Jane Adler’s perfect Santa Barbara home in It’s Complicated.
After falling in love with the honey lavender ice cream I made last month, I wanted to try something in the same creamy, custard-style base but with a fruit that's in season.. so, strawberries and fresh basil! The combination is unexpectedly magical.
Ingredients:
1 ½ cups whole milk
1 cup fresh basil leaves (loosely packed)
1 pint ripe strawberries, hulled and chopped (about 2 cups)
¾ cup granulated sugar, divided
1 tablespoon lemon juice
3 large egg yolks
1 ½ cups heavy cream
Small pinch of kosher salt
Instructions:
1. Steep the basil
In a medium saucepan, combine the whole milk and fresh basil leaves. Warm over medium heat until steaming but not boiling. Remove from heat, cover, and let steep for 20–30 minutes to let the basil flavor infuse the milk.
2. Make the strawberry purée
In a separate saucepan, combine the chopped strawberries, ¼ cup sugar, and lemon juice. Cook over medium heat for about 10 minutes, until the strawberries have broken down into a jammy mixture. Mash lightly or purée for a smoother texture. Let cool.
3. Whisk the yolks
In a medium bowl, whisk the egg yolks and remaining ½ cup sugar until pale and slightly thickened.
4. Temper the yolks
Strain the basil leaves out of the milk. Rewarm the milk slightly if it has cooled too much. Slowly whisk some of the warm basil-infused milk into the yolks to temper them, then gradually add the rest. Pour everything back into the saucepan.
5. Cook the custard
Stir constantly over medium-low heat until the mixture thickens slightly and coats the back of a spoon (about 170–175°F). Do not let it boil.
6. Strain and combine
Strain the custard into a clean bowl. Stir in the heavy cream, strawberry purée, and a small pinch of kosher salt. Mix until fully combined.
7. Chill thoroughly
Cover and refrigerate the ice cream base until completely cold—at least 4 hours, but preferably overnight. A cold base = smoother texture and better churning.
8. Churn and freeze
Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer to a lidded container and freeze for a few hours until firm.
This strawberry basil ice cream is a little bit nostalgic and a little bit elevated - like your favorite summer memory reimagined with a grown-up twist. It’s sweet, creamy, and just unexpected enough to feel special. Whether you’re making it for a dinner party or just a lazy Sunday treat, it’s the kind of dessert that makes you feel like you’re living your own It’s Complicated moment.. minus the love triangle, hopefully.
Let me know if you try it, and I’ll be over here pretending I’m barefoot in a kitchen with copper pots and a French door to the garden.
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