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Homemade Strawberry Custard Sundaes with Roasted Strawberry Basil Syrup

Homemade Strawberry Custard Sundaes with Roasted Strawberry Basil Syrup
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Course: Dessert
Cuisine: American
Keyword: Basil, Dessert, Ice Cream, Strawberry
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

CUSTARD BASE

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • ⅔ cup sugar
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups strawberries chopped
  • 1/4 cup sugar
  • squeeze lemon juice

STRAWBERRY BASIL SYRUP

  • 1 cup strawberries leaves removed
  • ¼ cup sugar
  • ¼ cup water
  • 6-8 basil leaves

Instructions

STRAWBERRY BASIL SYRUP

  • 1. Place the strawberries, sugar, water and basil in a small pot. Heat on medium low and simmer for 20 minutes or until the sauce thickens.
    2. With a fine mesh sieve placed over a bowl pour the strawberries through. Using the back of a spatula, press the remaining juice out of the strawberries. Discard the strawberry pulp and basil. Set the sauce in the fridge to chill while making the frozen custard.

FROZEN CUSTARD BASE

  • 1.Place chopped strawberries in a medium bowl. Cover the strawberries with sugar and a large squeeze of lemon. Set aside.
    2. Simmer heavy cream, milk, sugar, and salt in a small pot until the sugar dissolves. Remove from heat. Whisk the egg yolks in a small bowl. Slowly whisk the egg yolks into the cream mixture. Return the pot to the stove and heat on medium-low. Cook until the mixture thickens at approx. 170 degrees.
    3. Place a fine mesh sieve over a bowl and pour the mixture through. Cool the mixture to room temperature.
    4. Take the strawberries and mash with a potato masher. I wanted my strawberries to be in bigger pieces so I just lightly mashed. If you want more of a smooth consistency you can throw them in a blender. This will also make your custard more of a pink color.
    5. Attach the ice cream maker to your stand up mixer. Make sure you have frozen the base for at least 15 hours.
    6. With the speed set on 2, slowly add in the custard base. Keep the speed at 2 and churn the custard. After about 15 minutes you can add the strawberries in slowly. Continue to churn for another 5-10 minutes.
    7. The custard will have a soft serve consistency. You can either serve it like this, or for a harder ice cream freeze for at least 4 hours.

SERVE

  • 1. Place the strawberry frozen custard in a bowl and top with the strawberry basil syrup. Cover with whip cream and top with a half strawberry. Bon Appetite!

Notes

*  The frozen custard base for this recipe comes from the New York Times