Basil Ice Cream with Strawberries in Lemon Syrup

Basil Ice Cream with Strawberries in Lemon Syrup

Foodwise, it's not often you get to try something you've never had before. I get super excited to try new things - good or bad, it's a step towards finding something you like. So we've all had basil and ice cream, but have you ever tried basil ice cream? I expected to hate it thinking it would be overly herbaceous, but I found the flavors to be subtle and pleasant. The lemon zest in the base is essential - it adds a key note in addition to being harmonious with the basil. I probably wouldn't choose basil over my favorite ice cream flavors, but I'm glad to have tried it.

The recipe is another from David Lebovitz's Perfect Scoop. I will eventually work my way through the entire book. He pairs the basil ice cream with strawberries in lemon syrup. Visually I thought the green against the red would look great. What I didn't expect was the flavor combination to be so sublime. If you decide to make this, do not leave out the strawberries with syrup. Some other non-conventional flavors from his book are Roquefort-Honey, Avocado, Goat cheese, Parsley, Green Pea and Pear-Pecorino. I am intrigued by the Candied Bacon ice cream recipe on his website. What ice cream flavors or combinations are you interested in sampling?

Basil Ice Cream

Hulled and Quartered Strawberries

Dig in!

Basil Ice Cream
From The Perfect Scoop
Makes about 1 quart

1 cup packed basil leaves
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
Pinch of salt
5 egg yolks
1 lemon

Use a blender or food processor to grind the basil leaves with the sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Pour half of the mixture into a large bowl and add the remaining 1 cup of cream. Set a mesh strainer on top.

Warm the other half of the basil mixture in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks while whisking constantly. Return the mixture back into the saucepan.

Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon. Pour the custard through the strainer into the bowl with the cream mixture. Zest the lemon directly into the custard, then cool over an ice bath while stirring.

Chill completely, then freeze in an ice cream machine according to the manufacturer's instructions. Let harden in the freezer for a few hours before serving.

Perfect Pairing: Basil Ice Cream paired with Strawberries in Lemon Syrup.  For 4 servings combine 1 cup water and 1/4 cup sugar with the grated zest of one lemon in a small saucepan.  Bring to a boil and cook, stirring until the sugar is dissolved.  Remove from pan and chill thoroughly.

Hull and quarter 1 pound of strawberries.  Add them to the lemon syrup and let macerate in the refrigerator for 1 to 4 hours.  Spoon the strawberries and some lemon syrup into shallow bowls and top with a scoop of Basil Ice Cream.