Strawberry-Basil Ice Cream
Ingredients
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1 (14-oz.) can sweetened condensed milk
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1 (5-oz.) can evaporated milk
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1 ½ cups whole milk
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2 tablespoons sugar
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.13 teaspoon table salt
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1 (16-oz.) container fresh strawberries, coarsely chopped
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2 tablespoons chopped fresh basil
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2 tablespoons fresh lemon juice
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Directions
Instructions Checklist
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Step 1
Whisk together first 6 ingredients; cover and chill 2 hours.
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Step 2
Meanwhile, pulse strawberries, basil, and lemon juice in a food processor 5 or 6 times or until finely chopped. Stir strawberry mixture into chilled milk mixture.
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Step 3
Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
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Step 4
Remove container with ice cream from ice-cream maker, and freeze 30 minutes.
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Step 5
Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.
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