Deliciously refreshing and shouts summer to every tastebud.
Author:
Marion Lawrence
Ingredients
3 cups of firmly packed basil (1/2 bunch)
3 cups (750ml) thickened cream
1 tsp vanilla bean paste or fresh pod halved and scraped
250g strawberries, hulled
A few drops of pink food colouring (optional)
Waffle ice cream cones to serve
Directions
Place the basil and 1 1/2 cups (375ml) cream in a saucepan over medium heat. Bring to a simmer, then remove from heat and set aside for 30 minutes to infuse. Chill for at least 2 hours. Strain through a sieve, pressing down to extract as much flavour as possible. Discard solids.
Blend vanilla, strawberries and food colouring, if using, and whiz until smooth. Place in the bowl of a stand mixer with condensed milk and remaining 1 1/2 cups ( 375ml) cream. Whisk on medium high speed for 10 minutes or until soft peaks form. Pour into a 2l (8 cups) container and freeze overnight.
