Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange fresh strawberries evenly spaced.
- Sprinkle granulated sugar and lime zest over the strawberries.
- Roast the strawberries for 20 minutes, stirring halfway through.
- Once roasted, let them cool completely.
- Mash the roasted strawberries in a mixing bowl or blend into a puree.
- In a saucepan, heat heavy cream, whole milk, and half of the sugar over medium-low heat.
- Whisk egg yolks with the remaining sugar until pale and creamy.
- Slowly ladle warm cream mixture into egg yolks, whisking constantly to temper.
- Combine the yolk mixture back into the saucepan with cream and cook over low heat until thickened.
- Remove from heat, add basil leaves, and let steep for 15 minutes.
- Strain the mixture to remove solids, then mix in strawberry puree, lime juice, zest, and vanilla extract.
- Refrigerate the mixture for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 4 hours until firm.
- Allow to soften slightly at room temperature before serving.
Nutrition
Notes
Use fresh, ripe ingredients for the best flavor. Allow time for chilling to enhance flavors.