Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Dharma Kitchen

writer-editor-cook-baker

Triple Berry Basil Ice Cream

Carrie H

The Dharma Kitchen is overloaded with berries and fruits and veggies right now. I bet yours is, too. So I got to quick work and threw together this triple berry basil ice cream. The best part? It takes about 10 minutes to assemble and a few hours to freeze and total bonus! It requires no ice cream maker. You do need to have some of my lemon verbena simple syrup on hand. If you don't, I'd substitute honey or agave nectar. I added the syrup because I wanted to temper the sweetened condensed milk whose flavor verges on domination in this type of ice cream recipe. And I wanted to accentuate and balance the berry flavors, too. 

Like all ice cream recipes, this works well if all of the ingredients are cold; in this case, that includes the whisk attachment and bowl of your stand mixer. I like to serve this with whatever random berries I have left over. The more the merrier, right? 

My mom's old-school Tupperware ice cream container, holding the triple berry basil ice cream.

My mom's old-school Tupperware ice cream container, holding the triple berry basil ice cream.

Ingredients

  • 2 cups mixed berries (I used about 1 cup blueberries, and 1/2 cup each of blackberries and strawberries)
  • 1/4 cup finely chopped fresh basil 
  • 1 pint heavy cream, preferably organic
  • 1 can (14 ounces) sweetened condensed milk (does anyone make this in organic???)
  • 2 T lemon verbena simple syrup

Directions

Wash all fruit. In a food processor, puree all the berries. Using a fine mesh sieve, strain the puree into a large bowl (I use my largest Pyrex glass measuring cup). Push the puree through the sieve using a bowl scraper, scraping off the puree from the underside of the sieve, into the bowl. 

Combine the puree, basil, heavy cream, condensed milk and simple syrup (or agave or honey) in the (ideally) chilled bowl of a stand mixer. Mix together at medium-high speed just until the beaters start to leave trails in the bowl; do NOT let this turn into something resembling whipped cream. Transfer to a freezer-safe sealable container (or other container of your choice) and freeze for several hours. Enjoy! 

Yield: This almost fills my very-old school Tupperware ice cream container. It used to be my mom's and it has a half gallon capacity. Remember when ice cream cartons came in actual half gallons? 

The finished product, styled very informally: triple berry basil ice cream

The finished product, styled very informally: triple berry basil ice cream