So.. who likes ice cream?  I am intrigued by the flavor of basil in things where it would not normally belong.  This is really good – it belongs.

This had a great texture, and did not have a ‘heavy’ feel to it. The family loved it. I would change one thing by adding the basil to the strawberries when I put them in the food processor. I also did NOT strain mixture through a strainer.

Strawberry Basil Buttermilk Ice Cream

March 19, 2013

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Ingredients

• 2 cups chopped strawberries
• 1 cup sugar
• 2 cups whole milk buttermilk
• 1 teaspoon vanilla
• 4 leaves fresh basil
  

Instructions

1. Wash berries
2. Remove stems and leaves.
3. Roughly chop strawberries.
4. Puree strawberries in a food processor or a blender until smooth about 30 seconds
5. Pour strawberry puree through a fine wire-mesh strainer into a large bowl. Discard solids.
6. Add sugar and mix.
7. Add buttermilk and vanilla mix well.
8. Cover and chill at least an hour.
9. Pour strawberry mixture into freezer container of a 1 1/2 quart ice cream maker, and freeze according to the directions.

All photographs copyright Janet S. Grey