Roasted Strawberries & Lime Basil Ice Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
