Tag Archives: Strawberry

Basil Ice Cream with Strawberry Ripple


This dessert tastes like summer vacation to me.  Ice cream is the quintessential warm-weather indulgence, and the tart strawberry ripple undulating through this recipe’s sweet basil cream makes it the perfect poolside snack.

The inspiration for this sweet treat came from my sister in-law, Fatima. When I was visiting her last Christmas, she taught me to make mint chocolate chip ice cream from scratch using bunches of fresh spearmint to flavor the ice cream custard.  I used Fatima’s technique along with fresh basil from Pure Luck in Dripping Springs, Texas, to create this not-too-sweet basil ice cream.

When I was testing this recipe, I discovered that the earthy flavor of basil creates a very full-bodied ice cream. To punctuate and balance that richness I used some homemade strawberry jam to create a ripple: a thin layer of sauce that’s distributed throughout the ice cream.

Creating a fruit ripple in home-churned ice cream is easy, and all you need is some jam, pie filling or sweetened fruit purée. As soon as the churned ice cream has been poured into a storage container, gently spread an even layer of jam or fruit purée across the top of the ice cream. Cover and freeze as usual, and when you serve the ice cream later a perfect ripple will appear automatically in each scoop.

If you’re out of fresh strawberry jam, peaches from Caskey Orchards in San Marcos or blackberries  would pair just as well with basil, and they’re in season now. To create a blackberry or peach ripple, you can macerate chopped fruit or whole berries in sugar and purée them, or you can use your favorite recipe for pie filling or freezer jam and purée the finished product. Whatever fruit, jam or pie filling you use, it’s important that the ripple be completely smooth since the high water content of whole berries or peach chunks turn them into ice cubes when they freeze, ruining the creamy texture of the ice cream.

Basil Ice Cream with Strawberry Ripple (yields 1.5 quarts)

1 cup whole milk
3/4 cup sugar
2 cups heavy cream, divided
1 pinch salt
1 bunch fresh basil
5 large egg yolks
3/4 cup strawberry jam

Before you begin, you’ll need some specific equipment for this recipe: a mesh strainer, a saucepan, a whisk, a few spoons, a 1.5 quart ice cream maker, and a few bowls: one large metal mixing bowl which will sit in an ice bath (use a bigger bowl or the sink for this) and a small mixing bowl. A kitchen thermometer isn’t absolutely necessary, but it is useful.

1. Wash and dry basil and tear it into several handfuls of loose leaves and stems. In a medium pan, warm milk, sugar, one cup heavy cream, salt, and basil. Stir occasionally. Once mixture is hot, about 150 degrees, remove from heat, cover, and let sit for 30 minutes to infuse basil flavor.

2. Set a large metal bowl over an ice bath (a bunch of ice in your sink or in a larger bowl.) Pour the reserved cup of heavy cream into the bowl and set the mesh strainer on top. If you haven’t already separated your egg yolks, do that now, and set them aside until step 4.

3. Once 30 minutes has passed, remove the basil leaves and stems from the infused cream by pouring the mixture through a mesh strainer into a small bowl.  Use the back of a spoon to press down on the basil leaves, squeezing out any remaining liquid, then discard the basil.*  Return the infused cream mixture to the pan.

4.  Rewarm the infused cream mixture over medium low heat. In a separate bowl (the one you strained the cream into before is fine) whisk together the egg yolks. Temper the egg yolks by ladling the warm, infused cream into the egg yolks a little bit at a time, whisking constantly, until the egg yolks are warm.  Pour the warmed egg yolks into the pan with the rest of the infused cream.

5. Cook the custard, stirring constantly until the mixture thickens and coats the back of your spoon, or at about 170 degrees.

6. Immediately strain the custard into the big mixing bowl with the reserved cream. Stir together over the ice bath until cool. Transfer cooled custard to an airtight container and refrigerate for at least 4 hours. Overnight is better.

7. Freeze the ice cream according to the directions that came with your ice cream maker.  When ice cream has reached soft serve consistency, transfer it to an airtight container and gently spread strawberry jam in an even layer over the top of the ice cream. Freeze for at least three hours before serving.

*I saved the basil leaves in a Tupperware in the fridge and used them to sweeten tea throughout the week. This was a real treat and much less indulgent than the ice cream!

This post is sponsored by Greenling Organic Delivery and appears on their blog, “Eating Out of the Local Box.”

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Strawberry Lemonade

When life hands you strawberry preserves, make lemonade! At least, that was my solution to use up the six cups (!!) of homemade strawberry preserves I had on hand after a berry binge at the farmer’s market last week.

In this easy recipe, the sweet flavor of strawberry jam is brightened with fresh lemon juice and ice water. It’s perfect for sipping on a warm spring night! If you’re looking for a shortcut, I recommend substituting Confituras’ strawberry vanilla bean jam for homemade and using an electric juicer for the lemons, if you have one.

Strawberry Lemonade (makes about 2 quarts)
1/2 cup strawberry preserves
1/2 cup sugar
2 cups boiling water
1 cup lemon juice, from 8-10 small lemons
Lemon slices for garnishes
4-5 cups ice

Method: Juice lemons and strain juice for seeds. Set aside.

Next, puree strawberry preserves and sugar in a blender until mixture is completely combined and smooth. If you’re put off by strawberry seeds in your lemonade now is the time to strain the strawberry mixture through a fine mesh sieve. I skip this step since I like the rustic look of the lemonade with strawberry seeds.

Microwave two cups of water in a microwave-safe container for two minutes. Carefully pour sweetened strawberry preserves and hot water into a two-quart pitcher and stir until sugar is completely dissolved.

Next, fill the pitcher 2/3 of the way full of ice, add the strained lemon juice, and stir to mix the lemonade together. Pour lemonade into ice-filled glasses and garnish with a slice of lemon.

If you’re not planning to serve this drink immediately, it keeps beautifully in a pitcher in the fridge for several hours. You should stir it before serving since the the strawberry part of the lemonade will settle a bit.

Strawberry Preserves & Hand Pies

I think it’s nearly impossible to walk past fresh strawberries at the farmer’s market without buying a pint. (Or four.) So between our Greenling Local Box and two trips to the farmer’s market last week, I had six pints of local strawberries in the fridge on Saturday morning. Two pints were from Gundermann Acres in Wharton, two were from Naegelin Farms in Lytle, and two pints were from Two Happy Children Farm in Taylor, Texas.

So many strawberries won’t keep more than a few days, so I decided to make some jam to use up my haul of berries. I am an inexperienced canner, so Michael Chiarello’s recipe for strawberry preserves seemed like a great place to start: not-to-sweet, and no added pectin. His recipe calls for a lot of berries, some citrus, and a pinch of rosemary and black pepper. I made it my own by substituting oranges for the lemon, omitting the salt, increasing the rosemary and pepper, and cutting the sugar down a bit. The rosemary I used is from Pure Luck in Dripping Springs, and the oranges are from G&S Groves down in McAllen, Texas.

Here’s my version of the recipe, scaled down for just one pint of strawberries.

Strawberry Preserves (Each pint of strawberries will yield about 1 cup of jam)
Adapted from Michael Chiarello’s recipe for strawberry preserves
1 pint strawberries, cleaned, hulled and chopped
1 tablespoon plus 1 teaspoon sugar
pinch black pepper
juice of 1/2 an orange, about 1 tablespoon
1/4 teaspoon finely chopped fresh rosemary leaves

In a saucepan with high sides, mix all ingredients and bring to a boil over medium heat. Keep close watch on the pan with a spoon at the ready– strawberries will foam up if you’re not careful! Once the mixture comes to a rolling boil, lower the heat and simmer for 30 minutes, until jam is thick and syrupy. Around the half-hour mark, the consistency of the jam will be thick and the mixture will look glossy. You can test the consistency of the finished jam by spooning a blob onto a very cold plate. Wait a minute, then draw your finger through the jam. If the jam stays separated on the plate, it’s ready! If the jam runs back together, keep cooking. Once the jam is set to your standards, transfer it to a bowl to cool to room temperature. Store in an air-tight container in the refrigerator and use it up within the week.

My six pints of berries made a huge batch of the jam, and while it’s not as good as Confituras‘ I am really pleased with my first-ever attempt at strawberry preserves.

You can see that the preserves have a lovely texture: soft, chopped pieces of berries are suspended in a thick syrup. Homemade jam usually has a softer set than store-bought, and this is wonderful to spread on muffins, toast, or swirled atop oatmeal. Next time I make it I am going to experiment with increasing the sugar and using lemon juice to try to get a brighter flavor from the berries.

Tonight I used some leftover pie crust and 1/4 cup of the preserves to make these pretty hand pies. They’re kind of like strawberry Pop-Tarts, only they taste like real strawberries and there’s no red food coloring.

The finished hand pies were lovely, except for one that I overfilled. A whole chunk of strawberry spurted out of the side of the pie while it was in the oven.

I giggled when I saw it because it looked like it was blowing me a big raspberry! Er, strawberry!

This post is sponsored by Greenling Organic Delivery and appears on their blog “Eating Out of the Local Box.”