Strawberry & Basil Ice Cream with Balsamic Strawberries

Ingredients

Method

1. Combine the milk and cream in a large saucepan and place on a medium heat, bringing it to a gentle simmer.
2. While the milk and cream are warming, whisk the egg yolks and the sugar together in a large mixing bowl, then pour the hot milk and cream over the egg yolks, whisking constantly as you do.
3. Give your saucepan a quick rinse, now return the egg and milk mixture to the pan and cook, stirring constantly, until thick enough to coat the back of a spoon. It should be thick and velvety.
4. Once the mixture has reached its desired consistency, turn off the heat. Use a food processor to blend the strawberries and basil until smooth, then mix into the ice cream custard. Once fully combined, pour back into the mixing bowl you used earlier.
5. Leave the mixture to cool completely. Once chilled, churn in an ice cream machine as per the manufacturer’s instructions.
6. Decant the ice cream into a tub and enjoy right away or keep it fresh in your freezer for another occasion. Garnish with a couple of slices of balsamic strawberries.
7. To make the balsamic strawberries, combine the balsamic vinegar and sugar in a bowl. Chop the strawberries into thin slices and mix them in a bowl until fully coated.