No churn Strawberry and Basil Ice cream

No Churn Strawberry and Basil Ice cream

Serves around 6 people

Store the prepared ice cream in a glass container with an airtight lid. If you don’t have a glass container with an airtight lid, you can use foil as a cover for the container.
The day before (or a few hours before) put the glass container (no lid) in the freezer.
Place the bowl you are going to whip the cream in, into the fridge to completely cool.

Add the strawberries to a bowl and add the sugar, lemon juice. Allow it to sit in the fridge for at least 20 minutes.

Place the macerated strawberries into a food processor, along with the basil leaves. Blitz until mostly smooth (although it will still have the seeds throughout).
Add the condensed milk to the blitzed strawberries and blitz in the food processor until well combined.

Add the thickened cream and double cream to the chilled mixing bowl. Whip the creams using the whisk attachment of a stand or hand mixer until the cream is stiff.

Pour the blitzed strawberries into the whipped cream and mix for another minute or two in the stand mixer.

Remove the glass bowl from the freezer and pour in the strawberry ice cream mixture.
Give the glass bowl a couple of bangs on the bench to remove any air bubbles.
Cover the top of the ice cream with plastic wrap, pressing down to remove any air bubbles between it and the ice cream. If there are any bubbles, ice crystals will form between the top of the ice cream and the plastic wrap.
Add the lid to the glass container.
Place it in the freezer overnight.
Remove the container from the freezer about 20 minutes before serving.

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