Ingredients
Base Vanilla Ice Cream
- 625 g heavy cream
- 250 g whole milk
- 130 g sugar
- 2 vanilla beans (Tahitian)
- 2 tsp corn starch
- 1/4 tsp salt
Roasted Strawberries
- 500 g strawberries (cleaned, left whole)
- 45 g sugar
- 7 g vanilla paste
- 2 tsp good quality balsamic vinegar
Sweet Lime Basil
- 35 g basil leaves
- 1½ limes, juice only
- 2 tbsp Demerara sugar
- 1 tbsp extra virgin olive oil
Instructions
- Roast the Strawberries: Place the whole cleaned strawberries on a baking tray lined with parchment paper. Add sugar, vanilla paste, and balsamic vinegar. Mix gently until all ingredients are evenly incorporated. Bake in a preheated oven at 200ºC (392ºF) for about 1 hour until the water has evaporated and the strawberries develop a jam-like, creamy consistency with a slight color change. Remove from oven and let cool completely.
- Process the Roasted Strawberries: Once the strawberries have cooled, pulse them slightly in a small food processor or use a handheld mixer to achieve a semi-smooth consistency, keeping some texture intact.
- Make the Base Vanilla Ice Cream: In a small bowl, mix 50 g of whole milk with 2 tsp corn starch until smooth with no lumps. In a medium cooking pot, combine heavy cream, remaining whole milk, sugar, salt, and scraped seeds from the vanilla beans. Heat over medium heat, stirring continuously with a whisk until it reaches a simmer. Slowly add the corn starch and milk mixture, continuing to whisk and cook at a simmer for 1 minute to thicken. Turn off the heat and let the mixture sit at room temperature for at least one hour.
- Strain and Cool the Ice Cream Base: Strain the mixture through a fine sieve into a clean glass bowl to remove any solids or milk skin. Cover the surface with cling film to prevent skin from forming. Allow the mixture to cool completely in the fridge.
- Prepare Sweet Lime Basil Emulsion: Roughly chop the basil leaves and place them in a mortar and pestle. Add 2 tablespoons Demerara sugar and the juice of half a lime. Pound until a creamy paste forms. Gradually add the remaining lime juice and 1 tablespoon extra virgin olive oil, mixing thoroughly until the mixture is creamy and emulsified.
- Churn the Ice Cream: Place the empty ice cream container in the freezer to chill. Once the ice cream base is fully cooled, pour it into an ice cream maker and churn according to the machine’s instructions, approximately 30 minutes, until the mixture thickens and forms soft ice cream.
- Assemble the Ice Cream: Remove the ice cream container from the freezer. In the container, layer the ingredients in the following order: a layer of churned vanilla ice cream base, a layer of the sweet lime basil emulsion, followed by a layer of the roasted strawberries. Repeat these layers until all components are used, finishing with a layer of vanilla ice cream on top.
- Create a Marbled Effect: Use a thin, long knife inserted into the ice cream container to glide through the layered ice cream in several zig-zag motions to create a marbled effect and blend the layers slightly.
- Freeze Completely: Cover the container tightly and freeze the assembled ice cream for several hours until fully set and firm.
Notes
- Note 1: Cooling the roasted strawberries completely ensures they thicken properly and develop a jam-like texture suitable for layering.
- Note 2: Allowing the ice cream base to rest at room temperature and then cool in the fridge enhances flavor development and ensures a creamy texture.
- Note 3: The lime basil emulsion is crucial for adding a bright, fresh contrast to the sweet roasted strawberries and creamy vanilla.
- Note 4: Using extra virgin olive oil in the basil mixture adds a subtle richness and smooth mouthfeel to complement the lime and basil flavors.
- Prep Time: 45 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
