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Strawberry And Basil Ice Cream
Super tasty and easy to make strawberry and basil ice-cream.
Ingredients
- 225 g strawberries
- 1 tbsp lemon juice
- 405 g condensed milk 1 can of condensed milk
- 6 basil leaves bruised by not chopped
- 1 pinch black pepper
- 1 tsp Grande Marnier or other orange liqueur, optional
- 250 ml double cream heavy cream
Instructions
- Rinse and hull the strawberries and chop into small pieces
- Add the lemon juice and condensed milk and whazz in food processor till you get a creamy puree
- Add the black pepper, Grande Marnier and basil leaves and set aside in the fridge for at least 4 hours (preferably overnight) to allow the flavours to develop.
- Remove from fridge and discard the basil leaves.
- Whip the cream to sorft peaks and stir this into the mixture.
- Ladle into an ice cream maker and process.
- Pop the ice cream into the freezer to firm up before serving.
Notes
This recipe makes 1 litre of strawberry and basil ice cream
Nutrition
Calories: 282kcalCarbohydrates: 31gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 77mgPotassium: 257mgFiber: 1gSugar: 29gVitamin A: 614IUVitamin C: 19mgCalcium: 169mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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