strawberry basil ice cream dreamsss — — confession: I love strawberry ice cream. However, no matter how many plant-based fruit forward ice creams I try..they’re all just not quite right. They’re either too sweet, too hard, too artificial tasting, never with enough strawberries, etc. I figured the best way to develop the perfect strawbrrry ice cream was to go backwards, and just make the absolute BEST strawberry ice cream. This ice cream is packed with dairy, but wow..the addition of the basil and basil oil..truly this ice cream is perfect, now to develop the vegan version! Stay tuned for my waffle cone tutorial/video/recipe! She’s so special, she needs her own video! — — ingredients — 1 cup basil 3 cups fresh chopped strawberries, seperated 2 cups organic heavy cream 1 cup coconut milk zest for one lemon 2/3 cup sugar 3 large egg yolks 1 vanilla bean, split and scraped 1/4 tsp salt process — Add basil, 1 1/2 cup strawberries, heavy cream, coconut milk, vanilla bean, lemon zest, and sugar to a dutch oven. Cook on low for 10 minutes, or until super fragrant. Take off heat and whisk in egg yolks and salt. Put mixture back on heat until mixture has reached 200 degrees. Take off heat, strain out pieces of basil, and refrigerate ice cream base for one hour. Add to ice cream maker, and follow manufacturers instructions. During the last 2 minutes of churning, add in the other 1 1/2 cup of strawberries. Once finished in ice cream maker, scoop into freezer safe container, and freeze for at least 3 hours. Scoop in a cone, bowl, or just eat right out of the container! For basil oil: Bring a pot of water to a boil. Blanch 3 cups basil leaves in the boiling water for about 10 seconds. Remove quickly and dunk in bowl of ice water. Remove from ice and squeeze to remove ALL excess water. Roughly chop basil and blend with 1 cup mild olive oil and a teaspoon kosher salt. Let purée settle for about 30 minutes Strain through a cheesecloth or strainer. Use immediately. #strawberries #wafflecone #apartmentmiso #nyc #icecream #basil