Strawberry Basil Ice Cream
A deliciously refreshing treat with a twist!
Ingredients
- 1 5 oz. can evaporated milk
- 1 14-oz. can sweetened condensed milk
- 1-1/2 cups whole milk
- 2 tbsp sugar
- 1/8 tsp salt
- 1 16-oz. container container fresh strawberries
- 2 tbsp fresh basil chopped
- 2 tbsp fresh lemon juice
Instructions
Strawberry Basil Ice Cream
- Whisk together first 6 ingredients
- Cover and chill 2 hours.
- Meanwhile, put strawberries, basil, and lemon juice in a food processor and pulse 5 or 6 times-- until finely chopped. Combine strawberry mixture into the chilled milk mixture.
- Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to the ice cream maker's instructions (this may vary).
- Remove ice cream container from ice-cream maker, and freeze 30 minutes.
- Transfer mixture to an airtight container or pan covered tightly with tin foil; freeze 3 to 4 hours or until firm.
Nutrition
Calories: 110kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 87mgPotassium: 53mgFiber: 1gSugar: 13gVitamin A: 104IUVitamin C: 3mgCalcium: 56mgIron: 1mg
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