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Roasted Strawberries & Lime Basil Ice Cream

Roasted Strawberries & Lime Basil Ice Cream

Experience the refreshing delight of Roasted Strawberries & Lime Basil Ice Cream, a summer sensation blending caramelized strawberries and aromatic basil.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Strawberries
  • 1 pint Fresh Strawberries Use fresh, ripe strawberries for optimal sweetness.
  • 2 tablespoons Granulated Sugar Enhances sweetness and caramelization.
  • 1 tablespoon Lime Zest Freshly grated lime boosts the fruit's natural brightness.
For the Ice Cream Base
  • 2 cups Heavy Cream Coconut cream is a great dairy-free alternative.
  • 1 cup Milk Whole or 2% milk creates perfect creamy texture.
  • 4 large Egg Yolks Provides richness to the custard.
  • 1 cup Fresh Basil Gives the ice cream a vibrant herbal note.
  • 1/4 cup Lime Juice Fresh juice is best for a zesty kick.
  • 1 teaspoon Vanilla Extract Ensure you use pure vanilla for finest taste.

Equipment

  • Oven
  • Blender
  • ice cream maker
  • Saucepan
  • Baking sheet
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice fresh, ripe strawberries, then arrange them on a parchment-lined baking sheet. Sprinkle sugar and lime zest over the strawberries.
  3. Place the baking sheet in the preheated oven and roast the strawberries for about 20 minutes.
  4. Once roasted, allow the strawberries to cool at room temperature.
  5. Blend the roasted strawberries into a puree.
  6. In a saucepan, combine heavy cream, milk, and half of the sugar, and heat until warm but not boiling.
  7. Whisk together egg yolks and remaining sugar until pale and fluffy.
  8. Temper the egg yolks by gradually adding the warm cream mixture while constantly whisking. Cook the combined mixture over low heat until it thickens.
  9. Add freshly chopped basil to the custard and let it steep for about 15 minutes. Strain to remove basil leaves.
  10. Mix in strawberry puree, lime juice, lime zest, and vanilla extract into the strained custard.
  11. Transfer the mixture to a bowl, cover with plastic wrap, and chill in the refrigerator for at least 4 hours.
  12. Churn the chilled mixture in an ice cream maker according to manufacturer's instructions for 20-25 minutes.
  13. Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 120mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 0.5mg

Notes

For best results, use fresh ingredients and allow ample chilling time for creamy texture.

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