Strawberry & Basil Ice Cream

Start to finish: 12 hours
Makes: 2 quarts

1½ cups freeze-dried strawberries
6 egg yolks
¾ cup sugar
1 teaspoon kosher salt
1 cup whole milk
2 cups heavy cream
½ cup fresh basil

Place bowl from ice cream machine into freezer.

Blitz 1 cup freeze-dried strawberries in a food processor until a dust forms.

In a medium-sized saucepan, whisk together strawberry dust, egg yolks, sugar and kosher salt over medium heat until sugar is dissolved. 

Whisk in milk and cream until combined. Add in ¼ cup basil leaves.

Bring heat to medium-high and bring to a simmer for 5 minutes. Remove from heat and let cool to room temperature, about 1 hour.

Strain mixture through a metal sieve into a large bowl. Cover with plastic wrap and chill at least 4 hours or overnight.

Remove ice cream bowl from freezer and attach to churner. Turn on the ice cream machine and pour in chilled mixture. 

Churn until thick, about 35 minutes. 

Crush remaining ½ cup of freeze-dried strawberries and add into the ice cream along with ¼ cup basil, thinly sliced. Stir to combine.

Transfer to a freezer-safe dish, cover and freeze 4 hours before serving.