Sour cream gives a slight tang and richness to this homemade ice cream, which gets its summery flavor from fresh basil and ripe strawberries. —Posie (Harwood) Brien
What You'll Need
fresh basil leaves, roughly chopped
fresh strawberries, hulled and sliced
large pinch of salt
Add the heavy cream and basil to a medium saucepan and bring to a simmer. Turn off the heat, and let sit for at least 20 minutes to let the cream infuse. Strain the cream through a sieve to get out all the basil leaves, and set the infused cream aside to cool.
Add the whole milk and sugar to a medium saucepan and heat, whisking constantly, until the sugar dissolves fully. Set aside and let cool to room temperature.
While the milk and cream cool, process the strawberries in a food processor until finely chopped and nearly pureed. (If you want the ice cream to be seedless, you can strain the strawberry puree through a sieve but no need to! I never do.)
Combine the pureed strawberries, cooled milk and sugar mixture, cooled infused cream, sour cream, and salt in a large bowl. Add to an ice cream maker and process according to the manufacturer's instructions. Once finished, transfer to a freezer-safe container (I use a parchment-lined metal loaf pan) and freeze until firm.