Name: Roasted Strawberries & Lime Basil Ice Cream Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 8 h
Cuisine: American
Ingredients: 2 cups fresh strawberries, hulled and halved; 2 tablespoons granulated sugar or honey; 1 teaspoon lime zest; 2 cups heavy cream; 1 cup whole milk; ¾ cup granulated sugar; 5 large egg yolks; 1 teaspoon pure vanilla extract; 1 tablespoon freshly squeezed lime juice; 1 teaspoon lime zest; 2 tablespoons fresh basil leaves, finely chopped; Fresh basil leaves; Thinly sliced lime wedges; A drizzle of strawberry syrup or honey

Introduction

Roasted Strawberries & Lime Basil Ice Cream is a sophisticated yet playful dessert that perfectly balances sweet, tangy, and herbal flavors. The lush, caramelized roasted strawberries pair beautifully with the creamy, citrusy lime basil ice cream, creating a vibrant and luxurious treat. This dessert is ideal for warm days and special occasions, offering a refreshing indulgence that feels both unique and comforting.

A dark gray bowl filled with three round scoops of pale pink ice cream swirled with darker red strawberry bits and sprinkled with small green herb pieces. The ice cream has a smooth, slightly frosty texture. Next to the ice cream inside the bowl, there is a bright red strawberry with fresh green leaves. Outside the bowl on the white marbled surface, there are two more red strawberries with green tops, one slightly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh strawberries, hulled and halved

2 tablespoons granulated sugar or honey

1 teaspoon lime zest

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

5 large egg yolks

1 teaspoon pure vanilla extract

1 tablespoon freshly squeezed lime juice

1 teaspoon lime zest

2 tablespoons fresh basil leaves, finely chopped

Fresh basil leaves (optional, for garnish)

Thinly sliced lime wedges (optional, for garnish)

A drizzle of strawberry syrup or honey (optional, for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Arrange the strawberries on a baking sheet lined with parchment paper. Sprinkle with granulated sugar and lime zest. Roast for 20 minutes, stirring halfway through to ensure even caramelization. Let cool completely, then blend into a puree or mash for a chunkier texture.

Step 2: In a medium saucepan, combine heavy cream, milk, and half of the sugar. Heat over medium-low, stirring until warm but not boiling.

Step 3: Whisk egg yolks and remaining sugar until pale and creamy. Gradually temper the yolks by adding a small amount of the warm cream mixture while whisking. Pour tempered yolks back into the saucepan, stirring constantly.

Step 4: Cook over low heat, stirring until the mixture thickens enough to coat the back of a spoon. Avoid boiling to prevent curdling. Remove from heat.

Step 5: Stir chopped basil into the warm custard and steep for 15 minutes. Strain through a fine-mesh sieve to remove basil and any lumps.

Step 6: Combine the cooled roasted strawberry puree with the custard. Stir in lime juice, lime zest, and vanilla extract. Cover with plastic wrap pressed onto the surface and chill in the refrigerator for at least 4 hours.

Step 7: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20-25 minutes.

Step 8: Transfer the ice cream to an airtight container, cover the surface to prevent ice crystals, and freeze for at least 4 hours until firm.

Step 9: Serve scooped into bowls or cones, garnished with fresh basil, strawberry syrup, or lime slices as desired.

Tips & Variations

Roast strawberries in smaller batches for even caramelization.

Adjust sugar amounts in strawberries and custard to your preferred sweetness.

Ensure the custard base is fully chilled before churning to achieve the best texture.

If you don’t have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes until creamy and firm.

For a vegan version, substitute heavy cream and milk with coconut cream and almond milk, and use a vegan egg yolk alternative or omit it.

Add roasted raspberries or blueberries for a mixed berry twist.

Replace basil with fresh mint for a refreshing variation.

Enhance lime flavor by adding a touch of orange zest or juice.

Fold in melted dark chocolate before freezing for a chocolate swirl.

FAQs

Can I make this recipe without an ice cream maker?

Yes, simply pour the custard into a shallow dish and freeze it. Stir every 30 minutes to break up ice crystals until the ice cream is creamy and firm. This method takes a few hours but works well without an ice cream maker.

Can I use dried basil instead of fresh basil?

Fresh basil is recommended for its bright aroma and flavor. Dried basil lacks the same intensity and can make the custard bitter. If you only have dried basil, use it sparingly and infuse it briefly to avoid overpowering the ice cream.