Strawberry, Basil and Goat Cheese Ice Cream

It might sound a little unconventional, but this is a real crowd-pleaser. Strawberry and basil are incredible together, and the goat cheese adds a tanginess that makes the fruit really pop. It's summery, special, and delightfully surprising.

Course Dessert

Cuisine American, French, Miscellaneous

Keyword ice cream maker recipe, strawberry basil dessert, strawberry ice cream variation

Prep Time 10

Chill/Freeze 2 15

Total Time 2 25

Servings servings

Calories 212kcal

Ingredients

1.3 lbs strawberries preferably very ripe
1 cup sugar (see note)
2.6 oz goat cheese
1.5 cups heavy cream
1 cup whole milk
0.35 oz basil (~15-20 medium leaves)

US Customary - Metric

Instructions

Freeze the bowl of your ice cream maker per the manufacturer's instructions.
Combine all of the ingredients in a blender or food processor and blend until well-combined.
Chill the mixture for an hour, or up to overnight.
Add about 2/3 of the chilled mixture to your ice cream maker and run until thick and well-set. Scoop out the ice cream and run the ice cream maker with the remaining 1/3. Combine the finished ice cream and freeze until the ice cream reaches the desired thickness.
Freeze for an additional hour or so to achieve a creamy, scoopable consistency. Alternatively, freeze longer and remove the ice cream from the freezer about 5-10 minutes before serving.

Notes

Sugar: This recipe is best with very ripe, in-season strawberries. If your strawberries aren't the sweetest you might find that you need to add a little more sugar. Try tasting the mixtures before adding it to the ice cream maker to see if it's to your taste - I personally dislike overly sugary ice cream.

Texture: Home ice cream makers can rarely achieve a firm-set ice cream right out of the machine, and are more likely to be closer to yield something like soft-serve. Freezing the ice cream will give you a much firmer set, but will also tend to over-freeze things, yielding a rather solid block. To overcome this, I like to take the finished ice cream out of the freezer about 10 minutes before scooping.

Nutrition