Cucina Simpatica Strawberry Basil Ice Cream

• 2 cups Heavy Cream
• 1 cup Milk
• 2/3 cups Sugar
• 3/4 cups Fresh Basil Leaves
• 1 pint Fresh Strawberries, Hulled, Pureed, And Strained
• 2 Tablespoons Meyer's Liqueur De Frasie (optional)

1. 1. Scald the cream, milk, sugar, and basil in a heavy saucepan, stirring to dissolve the sugar. Remove from the heat and set aside for 1 hour, uncovered, to steep.
2. 2. Strain into a bowl, discarding the basil leaves. Fold in the strawberry puree and liqueur and chill for at least 1 hour.
3. 3. Freeze in an ice-cream maker according to the manufacturer's instructions.
4. Makes 1 quart or 4+ servings, if you will share.
5. This ice cream is great after a heavy, rich, garlicky meal.
6. (Recipe courtesy of Cucina Simpatica: Robust Trattoria Cooking From Al Forno.)

heavy cream, milk, sugar, fresh basil, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/cucina-simpatica-strawberry-basil-ice-cream/ (may not work)