Roasted Strawberries & Lime Basil Ice Cream Recipe

Introduction

Roasted Strawberries & Lime Basil Ice Cream is a sophisticated yet playful dessert that perfectly balances sweet, tangy, and herbal flavors. The caramelized roasted strawberries and creamy lime basil ice cream create a fresh and vibrant experience. It’s an indulgent treat ideal for warm days and special occasions.

Ingredients

• 2 cups fresh strawberries, hulled and halved
• 2 tablespoons granulated sugar or honey
• 1 teaspoon lime zest
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon lime zest
• 2 tablespoons fresh basil leaves, finely chopped
• Fresh basil leaves (optional, for garnish)
• Thinly sliced lime wedges (optional, for garnish)
• A drizzle of strawberry syrup or honey (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Arrange the strawberries on a parchment-lined baking sheet, sprinkle with sugar and lime zest, and roast for 20 minutes, stirring halfway through. Let cool, then puree or mash to your preferred texture.
2. Step 2: In a saucepan, combine heavy cream, milk, and half the sugar. Heat gently until warm but not boiling. In a bowl, whisk egg yolks with the remaining sugar until pale and creamy. Temper the yolks with a small amount of warm cream, then slowly return the mixture to the saucepan.
3. Step 3: Cook the custard over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and stir in chopped basil. Let steep for 15 minutes, then strain to remove basil leaves and lumps.
4. Step 4: Mix the cooled strawberry puree into the custard. Stir in lime juice, lime zest, and vanilla extract. Cover and chill in the refrigerator for at least 4 hours until fully cold.
5. Step 5: Pour the chilled custard into an ice cream maker and churn according to manufacturer’s instructions until soft-serve consistency, about 20-25 minutes.
6. Step 6: Transfer the churned ice cream to an airtight container, cover to prevent ice crystals, and freeze for at least 4 hours until firm.
7. Step 7: Serve scoops garnished with fresh basil, strawberry syrup, or lime slices, if desired. Enjoy!

Tips & Variations

• Roast strawberries in smaller batches for even caramelization.
• Adjust sugar amounts to suit your preferred sweetness.
• Use fresh, ripe strawberries and fragrant basil for best flavor.
• If you don’t have an ice cream maker, freeze the custard in a shallow dish, stirring every 30 minutes until creamy.
• Try substituting mint for basil for a refreshing twist.
• For a vegan version, use coconut cream and almond milk, and replace egg yolks with a vegan alternative or omit.
• Add roasted raspberries or blueberries for a mixed berry variation.
• Fold in melted dark chocolate before freezing for a chocolate swirl.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. To reheat or soften, let sit at room temperature for 5-10 minutes before scooping. Avoid repeated thawing and refreezing to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes, you can freeze the custard in a shallow dish and stir every 30 minutes to break up ice crystals until smooth and firm. This method requires more attention but works well.

How do I prevent ice crystals in the ice cream?

Cover the surface of the ice cream with parchment paper or plastic wrap before sealing the container, and store it in an airtight container. Also, avoid thawing and refreezing the ice cream.

Roasted Strawberries & Lime Basil Ice Cream Recipe

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★★★★★

4.5 from 71 reviews

Roasted Strawberries & Lime Basil Ice Cream is a sophisticated dessert that perfectly balances the sweet caramelized flavor of oven-roasted strawberries with the fresh, zesty brightness of lime and aromatic basil, all combined into a rich, creamy homemade ice cream. This recipe features an elegant custard base infused with fresh herbs and citrus, making it an indulgent yet refreshing treat ideal for summer celebrations or a refined dessert option at dinner parties.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 8 hours
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Roasted Strawberries

• 2 cups fresh strawberries, hulled and halved
• 2 tablespoons granulated sugar or honey
• 1 teaspoon lime zest

For the Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 5 large egg yolks
• 1 teaspoon pure vanilla extract
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon lime zest
• 2 tablespoons fresh basil leaves, finely chopped

For Garnishing (optional)

• Fresh basil leaves
• Thinly sliced lime wedges
• A drizzle of strawberry syrup or honey

Instructions

1. Roast the Strawberries: Preheat oven to 375°F (190°C). Arrange halved strawberries on a parchment-lined baking sheet. Sprinkle with sugar and lime zest. Roast for 20 minutes, stirring halfway through for even caramelization. Let cool fully. Puree or slightly mash to desired texture.
2. Prepare the Ice Cream Base: In a saucepan, heat heavy cream, milk, and half the sugar over medium-low heat until warm, not boiling. In a bowl, whisk egg yolks with remaining sugar until pale. Temper yolks with warm cream gradually, then pour back into saucepan. Cook on low, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat.
3. Infuse the Basil: Stir chopped basil into the warm custard base. Let steep for 15 minutes, then strain through fine mesh sieve to remove basil bits and smooth the custard.
4. Combine the Flavors: Mix cooled roasted strawberry puree into custard. Stir in lime juice, lime zest, and vanilla extract. Cover tightly with plastic wrap pressed onto surface and refrigerate for at least 4 hours until thoroughly chilled.
5. Churn the Ice Cream: Pour chilled custard into an ice cream maker. Churn according to manufacturer’s instructions, about 20-25 minutes, until soft-serve consistency.
6. Freeze Until Firm: Transfer ice cream to airtight container. Cover with parchment or plastic wrap to prevent ice crystals. Freeze at least 4 hours until firm and scoopable.
7. Serve and Garnish: Scoop ice cream into bowls or cones. Optionally garnish with fresh basil leaves, strawberry syrup, or thin lime slices for an elegant presentation.

Notes

• Roast strawberries in smaller batches if necessary to ensure even caramelization.
• Adjust sugar quantities in strawberries and custard to taste for preferred sweetness level.
• Ensure custard base is fully chilled before churning to achieve best creamy texture.
• If you don’t have an ice cream maker, freeze custard in shallow dish and stir every 30 minutes until creamy and firm.
• Use ripe, fresh strawberries and fragrant basil for optimal flavor.
• For vegan variation, substitute dairy with coconut cream and almond milk; use vegan egg yolk substitute or omit.
• Try adding other berries, mint, or chocolate swirls for interesting variations.

Keywords: roasted strawberries, lime basil ice cream, homemade ice cream, summer dessert, custard ice cream, fresh herb ice cream, roasted fruit dessert