We have been so excited to share this strawberry ice cream recipe! We offered a sneak peek a few weeks ago on Instagram and today we are pumped to tell you how we made it! The best part of this ice cream recipe? The ginger! Eat something sweet and sooth a queasy tummy at the same time!
Here’s what you will need:
[list_item]1 cup sugar[/list_item]
[list_item]4 cups strawberries[/list_item]
[list_item]1 1/2 cups milk[/list_item]
[list_item]3 1/4 cup half-n-half[/list_item]
[list_item]a handful of chopped ginger[/list_item]
[list_item]1/4 cup basil[/list_item]
[list_item]1/4 cup lemon balm[/list_item]
Start by rinsing the strawberries and slicing the tops off.
Peel a hunk of ginger (you can do this with a spoon!) and slice a handful. (I did not use the entire hunk of ginger in the below picture!)
Chop some lemon balm and basil. We took ours straight from Lacuna Loft’s garden!
Pour the cream and milk into a sauce pan. Add the ginger, lemon balm, and the basil. When the creamy liquid is warm, add the sugar, and stir until the sugar is fully incorporated and the liquid slightly thicker.
Remove from heat. Blend the herb-y cream-y, sweet liquid along with the strawberries. Cool for 4 hours (or overnight).
Pour into your ice cream maker and voila!
As you can see from the above picture, there are small pieces of herbs and ginger in the creamy ice cream. If you’d like to remove the herbs after you heat the liquid in the sauce pan, and before you blend everything together, that’s fine!
What do you think? Let us know if you try the recipe!