Strawberry Basil Ice Cream | Ice Cream Week
HTML-код
- Опубликовано: 24 июл 2024
- It's all about the perfect fruit and herb pairing and that's just what happens in this strawberry basil ice cream! To amp up the flavor, add in some peppercorns for a fun numbing effect!
PRINT the recipe: bit.ly/3wAWEXt
My KitchenAid stand mixer: amzn.to/2znDmN0
My ice cream maker attachment: amzn.to/2RTu7Js
My Tovolo ice cream containers: amzn.to/2N0pIkS
* The above links are affiliate links. I earn a small commission if purchased through my link.
Learn more about Mira-Cleer: www.tateandlyle.com/ingredien...
SUBSCRIBE for more great videos! bit.ly/WyseGuide
Like my page on Facebook: bit.ly/WyseGuideFB
Visit my website: bit.ly/Wyse_Guide
Check me out on Instagram: bit.ly/WyseGuideIG
#thatssowyse #icecream #strawberry #basil
------------------------------
INGREDIENTS
- 2 cups + 2 tablespoons whole milk
- 1 1/4 cups heavy cream
- 1 cup strawberry puree
- 3/4 cup sugar
- 2 tablespoons corn syrup
- 1 teaspoon salt
- 2 tablespoons Szechuan peppercorns
- 1 1/2 tablespoons Mira-Cleer or corn starch
- 1 cup basil leaves
INSTRUCTIONS
In a 4 quart saucepan, combine the 2 cups milk, heavy cream, pureed strawberries, sugar, corn syrup, and salt.
Using a mortar and pestle, coarsely grind the peppercorns to slightly break up. Add the peppercorns to the milk. Whisk to combine and set over medium heat.
As the mixture heats up, in a separate bowl, combine the reserved 2 tablespoons milk and Mira-Cleer. Whisk until smooth and set aside.
Continue whisking the heating ice cream base until it comes to a rolling boil. Boil for 1 minute then remove from heat and slowly whisk in the Mira-Cleer slurry. Return to heat, allowing the mixture to come to a rolling boil. Once at a boil, remove from heat.
Add the prepared basil leaves and stir. Steep for 20 minutes.
Once steeped, strain the ice cream base to remove the peppercorns and basil leaves.
Place into an airtight container and chill for 6-8 hours. The base can be chilled for up to 48 hours before freezing.
When ready to churn, follow the manufacturer’s instructions with the ice cream maker. Churn 20-30 minutes then transfer to an airtight container and place in freezer for an additional 4 hours for hard serve. Alternatively, enjoy immediately as soft-serve ice cream. 
Хобби
I wish it can turn into Ice Cream Month haha. I watch all your ice cream videos. Thank you for the recipes :)
This flavor sounds awesome!
Looking forward to trying these 💟
Sounds unique and delicious. 😋
I’m so here for this! I bought an ice cream maker recently and I’ve been so excited for Ice Cream Week 2019!!
This is awesome!!! And the way you describe the process is somehow very very exciting! Thank you!!!!
Yay!...... Ice cream week! I’m salivating right now.
Yeah it's ice cream week. My favorite! Thanks
Wow and I was thinking about making some ice cream to myself that looks thirsty. Thank you. I'm going to try never thought about dazzle or pepper in my ice cream now. Don't not get try and I always say so. Here I go thank you for sharing
Always so yummy here! Trying this...🌷🚍
mmmm lov it more recipes
Do you have a dedicated playlist for ice cream recipes ? Love your enthusiasm for ice cream and your videos.
Just made this base and it looks great. I only substituted the corn starch with tapioca flour, and boiled the base on med high heat for 4 minutes instead of the 1. Also, no pepper or basil😅, im a simple bitch i guess, ha! It's maturing or whatever the ice cream term is for allowing it to rest for at least 8hours and completely chill. I've heard this also allows the base to develop better flavor and texture, but that was for a regular egg base, so maybe it doesn't apply here.
You’re so cool 😎
the pictures at the start of the video were a hint for this week
Hi wyse! Im wondering why some of my ice cream turns out with a kinda starchy texture?
Can I make this without the peppercorns?
yaaay ice cream but but but can you make a keto version please for yo girl? plzzzzzzzzzzz plzzzzzz i got a new ice cream maker
Okay, aside from the fact that if you're making it right, you _never_ need a thickening agent in ice cream (and eggs are _right_ out), this just does not sound good.
Don’t comment unless you make it