Serves a Crowd

Strawberry-Fig Ice Cream with Sweet Basil and Honey

August 27, 2010
0 Ratings
Author Notes

I have learned that ice cream does make bad days better. I came up with this late one night after a long frustrating day. Kiddos and husband in bed, ripe strawberries and figs in the refrigerator, I let my mind wander and ended up with this ice cream. —gingerroot

  • Serves about 5 cups
Ingredients
  • Scant 4 cups ripe fruit (I had 5 large figs and the rest were strawberries, chopped)
  • 1/3 cup water
  • 1/2 cup raw organic honey
  • 1/2 cup plus 2 T 1% milk
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1/4 cup crème fraiche
  • 4 large sweet basil leaves, cut into chiffonade
  • 2 teaspoons crème de cassis (optional)
In This Recipe
Directions
  1. Combine fruit and water in a small saucepan over medium heat. Cook fruit until begins to bubble. Cover mixture, stirring occasionally, and cook some more, about 5 minutes. Add honey and cook, stirring occasionally, until jammy, about 15 minutes. Transfer to glass bowl or quart pyrex, cover with plastic wrap and refrigerate until cold, or overnight.
  2. Combine 1/2 cup milk and cream in a small saucepan over medium heat. Allow mixture to steam, about 3-5 minutes. Meanwhile, make cornstarch slurry in a small bowl with remaining 2 T milk. Add slurry into heated liquids, whisking constantly. Continue to cook until thick, about 5 minutes. Strain through a sieve into a bowl. Cover with plastic wrap and chill (fridge if you have time, freezer if you need this ice cream sooner) until cold.
  3. Place fruit mixture, chilled and thickened cream and crème fraiche into a blender. Puree to combine. Fold in crème de cassis if using and basil leaves, gently stirring to mix. Pour mixture into your ice cream maker and follow manufacturer’s instructions. Freeze longer for firmer ice cream. Enjoy!

See what other Food52ers are saying.

  • Sagegreen
    Sagegreen
  • lapadia
    lapadia
  • TheWimpyVegetarian
    TheWimpyVegetarian
  • gingerroot
    gingerroot
gingerroot

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.

8 Reviews

Sagegreen August 31, 2010
Well, you really inspired me to make my first batch with your recipe here! But since I only had one cup of strawberries and only ricotta cheese, I decided to use up my red peppers!
 
lapadia August 28, 2010
WOW...finding what's in the fridg. and letting your mind wander = some great sounding ice cream, love the picture too! Will be adding this to all the recipes I am slowly trying...the more the merrier!
 
Author Comment
gingerroot August 28, 2010
Thanks lapadia!
 
TheWimpyVegetarian August 28, 2010
This looks FABULOUS!!! I'm definitely making it! I'm playing with a fig-cherry-honey ice cream right now, so this recipe is totally speaking my language.
 
Author Comment
gingerroot August 28, 2010
Thanks ChezSuzanne! I'd love to hear what you think if you try this. Fig-cherry-honey sounds absolutely delicious - I look forward to your recipe. : )
 
Author Comment
gingerroot August 27, 2010
Of all the frozen concoctions I've made this summer, this is one of my favorites. I have been experimenting with honey versus sugar versus agave as sweeteners and this is one that I thought the honey enhanced rather than overpowered the fruit flavors (I used a local raw organic Christmas Berry honey - it is light amber in color with brown sugar/molasses notes). When I shared some with my family, one comment was that you did not taste the basil - I like the basil for contrast in color, texture and when you do have a ribbon of green in your spoonful, the bright citrus flavor is a nice complement. I would love to hear your thoughts if you do make this ice cream!
 
Sagegreen August 27, 2010
It is getting hot here again where I am and my new ice cream attachment arrived...hmmm...these are the ingredients I happen to have on hand. May give this a go!
 
Author Comment
gingerroot August 27, 2010
Oops, the above comment was meant as a reply to yours. Funny how that happens sometimes...