- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract (adjust to taste)
- 1 pound fresh strawberries
- ¼ cup sugar
- 1 tablespoon freshly squeezed lemon juice
- 4–6 sprigs fresh basil, finely chopped
Philly-Style Vanilla Ice Cream
Mix all ingredients in a bowl; stir to insure that the sugar is beginning to dissolve. Place the bowl in the fridge for at least 1 hour and up to 1 day to make sure the sugars are dissolved fully. This process is called aging and allows the ingredients to blend.
Place the ice cream mix in your ice cream maker and follow the manufacturer’s directions. If you are using a frozen bowl attachment, make sure that the bowl has been frozen for at least 24 hours. If it is really warm in your kitchen, try to insulate the bowl with a cool, damp towel and a dry towel around that. The colder the bowl, and the faster the ice cream freezes, the better the texture of the ice cream.
Clean and slice strawberries. Combine in a mixing bowl with sugar, lemon juice and basil. Let stand for at least 30 minutes at room temperature or overnight in the refrigerator. Top fresh ice cream with compote and enjoy!