“I shall remember this moment: the silence, the twilight, the bowl of strawberries, the bowl of milk.”
~ Ingmar Bergman
Summer in a Bowl
Summer is the season I break out my ice cream machine and do some flavor experiments. This recipe was born from my local Farmers Market, where they sell fresh basil for $1/lb alongside ripe, local strawberries. The result is one of the best ice creams I’ve ever tasted! I could seriously eat it every day, except I know I need to limit sweets on a healing diet. Enjoy it on your next special occasion.
Freeze ice cream bowl for 24 hours before starting this recipe.
Preheat oven to 350 degrees.
Place the halved and hulled strawberries in a 9×13 pan and toss with balsamic vinegar. Roast for 30 minutes.
Allow the strawberries to cool and then transfer to a blender. Be sure to use a spatula to scrape all of the delicious juices into the blender as well.
Add the coconut milk, basil and honey and blend on low speed until smooth.
Refrigerate mixture a minimum of 6 hours.
When ready to make ice cream, process according to your ice cream maker‘s instructions.
I like it best right out of the ice cream machine, when it has a soft-serve consistency. Some people like to freeze it one hour, just to give it more solidity before scooping. If you freeze it longer than that, it will get rock-hard. (It's the nature of homemade ice cream.) To soften it to scoop, defrost it in the fridge for an hour or on the counter for 20-30 minutes.
Check your ingredient list on balsamic vinegar carefully. Some brands have added sugar, coloring and preservatives, all of which you want to avoid.