Strawberries and basil = culinary revelation.
Oh my this was delicious! While shopping the Tribeca Farmers Market last weekend, one of the farmers had wild strawberries that were frozen from last summer. I'm always amazed to see how small wild berries actually are compared to the ones we buy in the grocery store. They also are intensely sweeter than the ginormous ones that have become the norm these days. Maybe bigger is not always better?
This ice cream has the texture of a good italian ice except a bit more creamier. The strawberries were so sweet I didn't even need any sweetener! I suppose if your berries are not sweet or if you just want it to be sweeter, you can use honey in this recipe and it would work well with the flavor combination.
With its blushing pink color and fresh flavor, I'd have to say this is one of the prettiest (and healthiest) desserts I've made in a while.
1 Cup Organic Whole Milk ( I used local milk from Ronybrook Farms in NY)
1 1/2 Cups Wild Strawberries
1 Teaspoon Vanilla extract
5-6 basil leaves
2 Cups Ice
Add all ingredients to high speed blender. Blend on low speed and then switch to high speed, blend for about a minute until thick and creamy. Serve immediately.
* I used a Vitamix blender to make this ice cream. I have not tried this recipe with a standard blender*