Roasted Strawberries & Lime Basil Ice Cream Recipe

Introduction

Roasted Strawberries & Lime Basil Ice Cream is a delightful dessert that beautifully combines sweet, tangy, and herbal flavors. The caramelized roasted strawberries blend perfectly with creamy lime basil ice cream for a fresh, vibrant treat that feels both luxurious and refreshing.

Ingredients

• 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. Step 1: Preheat your oven to 375°F (190°C). Arrange the strawberries on a baking sheet lined with parchment paper. Sprinkle with sugar and lime zest. Roast for 20 minutes, stirring halfway through. Let cool completely, then puree or mash according to your desired texture.
2. Step 2: In a saucepan, combine heavy cream, milk, and half the sugar. Heat over medium-low until warm, not boiling. In a separate bowl, whisk egg yolks with remaining sugar until pale and creamy. Temper yolks by slowly whisking in warm cream mixture, then return all to saucepan.
3. Step 3: Cook custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat immediately to avoid curdling.
4. Step 4: Stir chopped basil into the warm custard. Let steep for 15 minutes, then strain through a fine sieve to remove leaves and lumps.
5. Step 5: Mix cooled roasted strawberry puree into the custard. Add lime juice, lime zest, and vanilla. Cover with plastic wrap pressed onto the surface and refrigerate for at least 4 hours until chilled.
6. Step 6: Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions until soft-serve consistency, about 20-25 minutes.
7. Step 7: Transfer ice cream to an airtight container. Cover surface with parchment or plastic wrap and freeze for at least 4 hours until firm.
8. Step 8: Serve scoops garnished with fresh basil, lime slices, or a drizzle of strawberry syrup or honey as desired.

Tips & Variations

• Roast strawberries in small batches for even caramelization.
• Adjust sugar levels in strawberries and custard to match your preferred sweetness.
• Use fresh, ripe strawberries and aromatic basil for best flavor.
• If you don’t have an ice cream maker, freeze the custard in a shallow dish and stir every 30 minutes until creamy.
• For a vegan version, swap heavy cream and milk with coconut cream and almond milk, and omit or substitute egg yolks.
• Add other berries like raspberries or blueberries for a mixed fruit twist.
• Replace basil with fresh mint for a refreshing herbal variation.
• Enhance citrus notes with extra orange zest or juice.
• Swirl in melted dark chocolate before freezing for a rich chocolate variation.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. To reheat slightly, let it sit at room temperature for a few minutes before scooping to soften. 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. Pour the custard mixture into a shallow dish and freeze it. Stir vigorously every 30 minutes for 3-4 hours to break up ice crystals until the ice cream is creamy and firm.

Can I use dried basil or a different herb?

Fresh basil is best for its vibrant flavor and aroma. Dried basil won’t impart the same brightness. For a different taste, fresh mint is a good alternative, lending a refreshing note.

Roasted Strawberries & Lime Basil Ice Cream Recipe

Print Recipe

★★★★★

5 from 118 reviews

Roasted Strawberries & Lime Basil Ice Cream is an elegant dessert that artfully combines the natural sweetness of oven-roasted strawberries with the zesty brightness of lime and the fresh, aromatic notes of basil. This creamy ice cream offers a balanced harmony of sweet, tart, and herbal flavors, served as a refreshing treat ideal for warm days, summer celebrations, or sophisticated dinner parties. The custard-based ice cream features luscious texture and complex flavors, making it a delightful indulgence that’s simple to prepare yet impressive in presentation.

• Author: Ella
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 8 hours (including freezing and chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 the oven to 375°F (190°C). Spread the hulled and halved strawberries on a parchment-lined baking sheet. Sprinkle with granulated sugar and lime zest. Roast for 20 minutes, stirring once halfway to ensure even caramelization. Allow strawberries to cool completely, then blend into a puree or mash to desired consistency for a smooth or slightly chunky texture.
2. Prepare the Ice Cream Base: In a medium saucepan, combine heavy cream, whole milk, and half of the granulated sugar. Warm over medium-low heat, stirring occasionally, until the mixture is warm but not boiling. In a separate bowl, whisk egg yolks with the remaining sugar until pale and creamy. Temper the yolks by slowly adding a small amount of warm cream mixture while whisking continuously. Gradually pour tempered yolks back into the saucepan, whisking constantly.
3. Cook the Custard: Gently cook the mixture over low heat, stirring continuously with a wooden spoon or silicone spatula until it thickens enough to coat the back of the spoon, being careful not to boil to avoid curdling. Remove from heat.
4. Infuse the Basil: Stir chopped fresh basil leaves into the warm custard base. Let the mixture steep for 15 minutes to release basil aroma. Strain through a fine-mesh sieve to remove basil leaves and any lumps.
5. Combine Strawberry Puree and Flavorings: Mix the cooled roasted strawberry puree into the strained custard. Stir in lime juice, lime zest, and vanilla extract. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours until thoroughly chilled.
6. Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn per manufacturer’s instructions for about 20-25 minutes until soft-serve consistency is reached.
7. Freeze Until Firm: Transfer the churned ice cream to an airtight container. Cover surface with parchment paper or plastic wrap to prevent ice crystals. Freeze for a minimum of 4 hours until firm and scoopable.
8. Serve and Garnish: Scoop into bowls or cones. Garnish with fresh basil leaves, a drizzle of strawberry syrup or honey, and thin lime slices for an elegant presentation.

Notes

• Roast strawberries in smaller batches for even caramelization.
• Adjust sweetness by varying sugar amount in roasted strawberries and ice cream base.
• Ensure the custard base is fully chilled before churning for best texture.
• Use fresh, ripe strawberries and fragrant basil for optimal flavor.
• If you don’t have an ice cream maker, freeze custard in a shallow container and stir every 30 minutes until creamy and firm.
• Variations include vegan substitutes, mixed berries, mint instead of basil, added orange zest, or chocolate swirl incorporation.
• Serve with shortbread cookies, whipped cream, or in sparkling lime soda for variety.

Keywords: Roasted Strawberries, Lime Basil Ice Cream, Summer Dessert, Homemade Ice Cream, Custard Ice Cream, Roasted Fruit Dessert, Lime Zest, Fresh Basil, Elegant Ice Cream, Strawberry Dessert