As I have been attempting different ice creams in this summer of ice creams, I came across this different base and thought it might be worthy of trying out. I’d give it, and the ice cream a “meh” in terms of my interest in it. I didn’t find it to be overly creamy in nature. I definitely plan to stick with the base from Jeni’s, because it has yet to fail me, but nonetheless, this ice cream seemed worth the try. I found the recipe on the Southern Living website. My lack of enthusiasm for the ice cream should not be taken overly seriously if you are a strawberry ice cream enthusiast. I cannot recall a time when I have ever sought out strawberry ice cream from the grocery store or elsewhere, but since they are in season, I thought it was worth trying.
Strawberry Basil Ice Cream
1 14 oz can sweetened condensed milk
1 5 oz can evaporated milk
1 ½ c whole milk
2 Tbsp sugar
1/8 tsp table salt
16 oz fresh strawberries, coarsely chopped
2 Tbsp fresh basil
2 Tbsp fresh lemon juice
Whisk together first 6 ingredients; cover and chill 2 hours. Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times until finely chopped. Stir strawberry mixture into chilled milk mixture.
Pour milk mixture into freezer container of a 1-quart electric ice cream maker and freeze according to manufacturer’s instructions. Remove container with ice cream from ice cream maker and freeze for 30 minutes. Transfer to an airtight container or loaf pan covered tightly with aluminum foil; freeze 3-4 hours or until firm.