Ingredients

• 1 ½ cups freeze-dried strawberries
• ¾ cup sugar
• 6 egg yolks
• 1 teaspoon kosher salt
• 2 cups Meadow Gold heavy whipping cream
• 1 cup Meadow Gold milk
• ¼ cup fresh basil leaves

• ¼ cup fresh basil leaves, thinly sliced

How to

1. Follow ice cream maker directions to prepare to freeze ice cream.
2. Place 1 cup freeze-dried strawberries in food processor or blender. Process until forms very fine particles or dust.
3. In 2-quart saucepan whisk together strawberry dust, sugar, egg yolks and salt. Cook over medium heat, stirring occasionally, until sugar is dissolved.
4. Whisk in cream and milk until combined. Stir in ¼ cup basil leaves. Continue cooking, stir occasionally, until mixture just comes to a boil. Reduce heat to low and simmer 5 minutes.
5. Remove from heat; cool at room temperature 1 hour.
6. Strain mixture through a metal sieve into a large bowl. Cover with plastic food wrap; refrigerate at least 4 hours or overnight.
7. Freeze mixture in ice cream maker according to manufacturer’s directions.
8. Once frozen, crush remaining ½ cup freeze-dried strawberries. Stir crushed strawberries and ¼ cup thinly sliced basil leaves into ice cream.
9. Transfer to freezer-safe dish; cover. Freeze 4 hours before serving.

(Makes 2 quarts)

Recipe and image provided by Half & Half magazine.