Strawberry, Basil & Black Pepper Ice Cream
A refreshing strawberry ice cream with basil and black pepper.
Recipe type: Dessert
Serves: 1.5 litres
  • 195g fresh strawberries, hulled, quartered
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 165g caster sugar, divided
  • about 7 medium-sized fresh basil leaves
  • ¼ teaspoon fresh finely ground black bepper
  • 190ml whole milk
  • 250ml thickened cream
  • 150ml thin cream
  • ½ vanilla bean, split, seeds scraped
  1. Place strawberries in a bowl with the lemon and lime juices and 55g sugar. Mix well, then cover with plastic wrap and place in the refrigerator for 2 hours to macerate.
  2. Place half the macerated strawberries in a food processor, along with the basil and pepper. Whiz for a few minutes to form a juicy pulp, then set aside. Crush the remaining macerated strawberries with a potato masher and set aside.
  3. Using an electric mixer, whisk the milk and remaining 110g sugar together for 2 minutes until the sugar has dissolved. Add creams, strawberry and basil puree, and vanilla seeds, then gently stir together. Chill overnight, if possible, or for at least 6-8 hours.
  4. Churn the chilled strawberry mixture in an ice cream machine according to the manufacturer’s instructions, adding the crushed strawberries 10 minutes before the end of churning. If you prefer a firmer ice cream, freeze for a few hours before serving.
Recipe by sweetest kitchen at