Strawberry & basil ice cream

Another delicious ice cream recipe for you all today! I've always felt a little bit iffy about strawberry ice cream. For the most part I have found supermarket strawberry ice cream always really sweet and artificial tasting. So I've always avoided it as much as I could! Its strange because I love fresh strawberries, strawberry jam and many other dishes with strawberries. So, I was wanting to find a way to make what was my least favourite ice cream into one of favourites! 

I also wanted to create something which has another flavour complementing the strawberries - hence the basil! Basil works really well alongside the sweet strawberries and adds a delicious herby & slightly floral flavour to the final ice cream. 

This has been my go-to recipe for strawberry ice cream for a while now. The best part? It only requires three ingredients and your food processor to make this. There is no churning of ice-cream in a special ice-cream maker, or rounds of freezing and mixing! This recipe uses frozen strawberries, condensed milk and basil leaves. Using frozen strawberries and condensed milk which has a high fat/sugar content means that the final ice cream doesn't contain a lot of ice crystals. 

Another bonus about using frozen strawberries is that you know the strawberries will be ripe and sweet. Fruit & veg that is frozen is almost always picked when it is ripe - by freezing straightaway all the nutrients and flavour is retained.

I'm sure you will love this ice-cream recipe!

Ingredients 
500g frozen strawberries 
1 can condensed milk (397g) 
Handful basil leaves 

Method

• Add the frozen strawberries and condensed milk to your food processor. 
  
  
• On high speed, blend the mixture until smooth. 
  
  
• Turn off the food processor and add the basil leaves. Pulse a few times to break up the leaves and to distribute throughout the mixture. 
  
  
• Pour the ice-cream mixture into a freezer-proof container and freeze for 8 hours.
  
  
• Before enjoying the ice-cream, let it defrost for 10-15 minutes!