Strawberry-Basil Ice Cream

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Makes about 1 quart
Adapted from: Southern Living

I probably eat ice cream at least 3 times a week honestly. In the summer, at least five times. It is edging closely towards addiction at this point, but I am 100% okay with that. And, after trying all different sorts of ice cream, I can confidently say that fresh, homemade ice cream is better than any other. Better than the overpriced gourmet brands in the grocery store, better than any ice cream parlor. You just can’t beat it. And it’s so easy. So, if you have a love for ice cream like I do, I strongly advice investing in an ice cream maker. I have an ice cream maker attachment for my stand mixer actually, and it works swell. It’s so easy, I almost wish it was harder so that I’d have a reason to eat less ice cream.

I thought the strawberry-basil combination would be a refreshing flavor for summer. But when I combined all the milk ingredients (evaporated, condensed, and whole milk) in a big bowl and placed it in the fridge, I guess I placed the bowl a little too close to the edge, because when my mom opened the fridge door about 30 minutes later, the bowl tipped over and pored all over her, the fridge, and the floor. Luckily, we saved about 1/2-3/4 of the liquid as my mom caught the bowl with her cat-like reflexes. Interestingly enough, this loss of liquid didn’t mess up the proportions at all; I actually believe the ice cream could’ve been a little more strawberry-and-basil concentrated after using much less of the milk but the same amount of strawberries and basil. That’s why I adjusted the recipe from its original. An accidental spill that actually ended up being beneficial? The kitchen gods were on my side that day.


  • 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
  • 24 ounces (1 and a half 16 oz containers) fresh strawberries, coarsely chopped
  • 3-4 tablespoons chopped fresh basil, depending on how much you want
  • 2 tablespoons fresh lemon juice

Whisk together first 6 ingredients; cover and chill 2 hours. 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 (I skipped this step as I like it really soft; I suggest you taste your ice cream before this step and see if you like the texture, but if you do prefer it more firm, stick it back in the freezer).

Happy dining!!


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