“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.

Balsamic Strawberry Basil Coconut Ice Cream (Paleo, AIP, GAPS)

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Author: Eileen Laird
Total Time: 24 hours
Yield: 4 servings

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Ingredients

1 lb. fresh strawberries, halved and hulled
3 Tbsp. balsamic vinegar*
2 cups coconut milk
1/4 cup fresh basil leaves, packed
1/4 cup raw honey

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Instructions

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.