Strawberry and Basil No-churn Ice Cream

Spring is all about new possibilities, and this means preparing your favourite desserts in unexpected ways. Strawberry and basil blend like a dream in a classic Le Creuset Oblong Casserole, the perfect vessel to keep your ice cream nice and cold. As you dole out scoops from casserole to bowl, be sure to save a generous helping for yourself!

Place a 3.4 L Oblong Casserole in the freezer.

In a 2 L Saucier, heat 1 cup (250 ml) of the whipping cream until just simmering. Add the basil leaves, salt, vanilla pod and seeds. Mix well to combine. Transfer to a bowl and let cool for 10 minutes. Cover and refrigerate until completely chilled, about 1 hour.

In a clean Saucier, combine the strawberries, sugar, lemon zest and juice. Bring to a boil and then simmer for 2 minutes. Using a Revolution^® Potato Masher, crush the strawberries into a chunky purée. Transfer to a bowl and let cool for 10 minutes. Cover and refrigerate until completely chilled, about 1 hour.

Strain the chilled whipping cream through a fine sieve directly into the bowl of a stand mixer fitted with the whisk attachment (or use an electric mixer). Compost the basil and vanilla pod. Add the remaining whipping cream to the bowl and whisk until semi-firm peaks form. Whisk in the condensed milk and crème fraiche.

Pour into the chilled Oblong Casserole. Cover with the lid and freeze for at least 3 hours or until slightly set. Add spoonfuls of the macerated strawberries. Gently swirl the two mixtures together to create a marbled effect. Return to the freezer for at least 3 more hours until fully set.

Scoop into Cereal Bowls and serve with sugar cones and fresh strawberries if desired. If the ice cream becomes very hard once frozen, simply let sit out at room temperature to soften before serving.