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Roasted Strawberries & Lime Basil Ice Cream Recipe

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★★★★★

4.5 from 59 reviews

Roasted Strawberries & Lime Basil Ice Cream is a sophisticated yet playful dessert combining caramelized, sweet roasted strawberries with a creamy, citrusy lime basil ice cream. This dessert balances natural sweetness, tangy lime, and aromatic basil for a fresh, vibrant, and indulgent treat ideal for summer celebrations or elegant dinners.

Ingredients

Scale

For the Roasted Strawberries

  • 2 cups fresh strawberries, hulled and halved
  • 2 tablespoons granulated sugar or honey
  • 1 teaspoon lime zest

For the Ice Cream Base

  • 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

For Garnishing (optional)

  • Fresh basil leaves
  • Thinly sliced lime wedges
  • A drizzle of strawberry syrup or honey

Instructions

  1. Roast the Strawberries: Preheat the oven to 375°F (190°C). Arrange the strawberries on a parchment-lined baking sheet. Sprinkle with sugar and lime zest. Roast for 20 minutes, stirring halfway through for even caramelization. Let cool completely, then puree or mash to desired texture.
  2. Prepare the Ice Cream Base: In a medium saucepan, heat heavy cream, milk, and half the sugar over medium-low heat until warm but not boiling. In a separate bowl, whisk egg yolks with remaining sugar until pale and creamy. Temper yolks by gradually adding warm cream mixture while whisking continuously. Pour tempered yolks back into the saucepan, whisking constantly.
  3. Cook the Custard: Cook over low heat, stirring constantly until thick enough to coat the back of a spoon. Avoid boiling to prevent curdling. Remove from heat once thickened.
  4. Infuse the Basil: Stir chopped basil leaves into the warm custard. Let steep for 15 minutes to release aroma. Strain custard through a fine-mesh sieve to remove basil and any lumps.
  5. Combine Flavors: Mix cooled roasted strawberry puree into the custard. Stir in lime juice, lime zest, and vanilla extract. Cover surface with plastic wrap to prevent skin formation. Chill at least 4 hours until fully cold.
  6. Churn the Ice Cream: Pour chilled custard into an ice cream maker. Churn according to manufacturer’s instructions until soft-serve consistency, about 20-25 minutes.
  7. Freeze Until Firm: Transfer churned ice cream to an airtight container. Cover surface with parchment or plastic wrap. Freeze at least 4 hours until firm and scoopable.
  8. Serve and Garnish: Scoop ice cream into bowls or cones. Garnish with fresh basil leaves, strawberry syrup, or lime slices for added elegance.

Notes

  • Roast strawberries in smaller batches for even caramelization.
  • Adjust sugar quantity to control sweetness.
  • Ensure custard base is fully chilled before churning to achieve best texture.
  • Use fresh, ripe strawberries and fragrant basil for optimal flavor.
  • If no ice cream maker is available, freeze custard in a shallow dish, stirring every 30 minutes until creamy.
  • For a vegan version, substitute dairy with coconut cream and almond milk, and omit or replace egg yolks.
  • Customize flavors by adding other berries, mint, or chocolate swirl.

Keywords: Roasted Strawberries, Lime Basil Ice Cream, Homemade Ice Cream, Summer Dessert, Roasted Fruit, Custard Ice Cream

Find it online: https://foodbylina.com/roasted-strawberries-and-lime-basil-ice-cream-recipe/