I just resigned up for my CSA which seems appropriate since this recipe used up the last of my strawberries from last summer. I’m already looking forward to picking a new batch in June. This weeks recipe is one I previously made before starting the blog when strawberries were in full season. You can certainly use either fresh or frozen berries, just make sure to thaw the frozen ones beforehand. I’ve also done this with chocolate mint instead of basil, so feel free to experiment with different herbs. I would recommend pairing this weeks recipe with a glass of Prosecco.
2 cups heavy cream
1 cup whole milk
0.5 cup sugar
2 cups strawberries
Handful of basil
Blend the bananas, basil, sugar, and the whole milk in a blender together until fully blended.
Once blended, stir in the whole milk
Add the base to your ice cream maker and churn to the manufactures instructions.
Refrigerate for a few hours.
Serve and enjoy!