Strawberry Basil Ice Cream
Basic Information
- Servings: 8
- Ready in: 75 minutes
- Preparation time: -
- Cooking time: -
- Rating: 36.92
- Health score: 3.00
- Weight Watcher points: 14.00
Summary
Strawberry Basil Ice Cream requires approximately 1 hour and 15 minutes from start to finish. For $1.66 per serving, you get a dessert that serves 8. One serving contains 312 calories, 4g of protein, and 29g of fat. 1 person has tried and liked this recipe. This recipe from Foodista requires heavy cream, strawberries, vodka, and juice of lemon. It will be a hit at your Mother's Day event. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 31%, this dish is rather bad. Similar recipes are Strawberry Basil Sorbet (no Ice Cream Maker Necessary!), Coconut And Thai Basil Ice Cream Best Lick! 2008 Ice Cream C, and Janine's Blueberry Basil Ice Cream Best Lick! 2008 Ice Cream.
Ingredients
heavy cream2 cups
coconut milk1 cup
yolks3
erythritol0.5 cup
strawberries1 lb
basil1 cup
juice of lemon0.5
vodka1 shot
Instructions
Step 1
Pour the cream and coconut milk in a saucepan on a medium heat. Do not let it boil but heat it for about 3-5 minutes.As the cream is heating, whisk the eggs and erythritol together.
Step 2
Remove the cream from the heat and gently pour into the egg mixture.
Step 3
Whisk until combined.Using a blender (hand or upright) blitz the strawberries, lemon juice and basil together until smooth.
Step 4
Add the strawberry mixture to the cream and stir thoroughly.
Step 5
Pour this mixture back into the saucepan on a medium heat and whisk for 5 to 10 minutes until the mixture starts to thicken slightly.
Step 6
Remove from the heat.
Step 7
Add the vodka shot and stir (optional).Allow to cool or place in the fridge for faster cooling.
Step 8
Pour into the canister of an ice-cream maker and churn according to manufacturer's directions.
Categories
Dish Types: dessert
Diets: gluten free, lacto ovo vegetarian
Occasions: mother's day, summer