Strawberry-Basil Cake with Basil Ice Cream
Our next recipe is one part Sweet Escapes and one part Seasons’ Bounty, which is fitting since it’s two recipes in one!
Strawberry-Basil Cake with Basil Ice Cream
I recently had basil ice cream at a restaurant in Scotland, and it was so delicious I knew I had to try to make it myself. Strawberry and basil is a delightful combination, especially in the summer. It always tastes so fresh and flavorful, you can’t go wrong! Cakes are also something I personally want to get better at, so what better way than to to bake one to celebrate summer. However, the best part of these recipes by far is that I got to use locally-sourced ingredients, including from my own garden!
While we didn’t plant strawberries this year, our basil plant is thriving and jiving out there. Everything just tastes better when you use something you grew yourself. I picked up the strawberries from a local farm stand, and they did not disappoint. There’s such a clear difference from strawberries you can get any time at the store to ones you can get at a farm stand or farmer’s market. Packed with so much more flavor, they were definitely worth the extra trip.
Since our theme is celebrating summer, it certainly makes sense to make this at some point in that season. But. Don’t be like me and wait to make this on a 90° day and then try to frost it. You’re asking for a gloopy mess. More than the called-for amount of powdered sugar later and some back-and-forth in and out of the fridge, my strawberry buttercream finally sort of came together enough for me to frost. While it turned out okay, it makes me want a do over on a cooler day. For the ice cream, if you don’t have a stand mixer or the ice cream attachment, that’s okay! You can pour your ice cream into an air-tight container and stick it in the freezer. Then, you’ll want to mix it every 45 minutes or so, 2-3 times, and before letting it freeze completely. You can also sub the basil for mint if you prefer that flavor.
Summer is a time for fresh food, invigorating flavors, and relaxation. I hope this recipe brings you just that…sorry in advance when you go back for seconds.
-S
Ingredients:
For the cake:
1 cup chopped fresh strawberries
1/4 basil leaves
1 cup unsalted butter
2.5 cups sugar?
4 large eggs
1 egg yolk
3 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup milk
1 tsp vanilla extract
For the simple syrup:
1/2 cup shopped strawberries
1/2 cup sugar
1/2 cup water
For the strawberry buttercream:
1 cup unsalted butter, softened
1 1/2 cups freeze dried strawberries
3 cups powdered sugar * you may need more, so keep this handy!
1-2 tbs cream or milk
1 tsp vanilla extract (optional)
Basil Ice Cream:
1 cup basil leaves, cleaned and dried
2/3 cup sugar
2 cups heavy cream
1 cup whole milk
1/8 tsp sea salt
6 large egg yolks
Method:
For the cake:
Preheat oven to 350° and spray 3-9” cake pans with baking spray. You could also cut out rounds or parchment paper and place them in the bottom of each pan to prevent sticking.
Using a blender or food processor, blend the strawberries and basil until creamy, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment ( or in a large bowl if you don’t have a mixer), add the butter and sugar. Cream on low-medium speed until fluffy. Scrape down the sides of the bowl before adding the eggs one at a time with the mixer on low. Then, add the milk and vanilla.
In another bowl, mix the flour, salt, baking soda, and baking powder together. With the mixer still on low, add 1/3 of the dry mixture at a time. Mix on medium-speed for about two minutes.
Pour batter into prepped cake pans and bake 35-45 minutes, or until a toothpick comes out clean.
While the cakes are baking, make your simple syrup:
In a small sauce pan, combine the chopped strawberries, sugar, and water, and bring the mixture to a boil for two minutes. Reduce to a simmer for 10-15 minutes or until syrupy.
Strain, without pressing down on the strawberries.
Once your cakes are cool, you’re ready for frosting!
Crush the freeze dried strawberries in a spice grinder or in a plastic bag with a rolling pin.
In the bowl of a stand mixer fitted with the paddle attachment, add softened butter, crushed strawberries, and powdered sugar. Cream on low to start with, then increase the speed when the butter has incorporated most of the sugar.
Mix on high for 2-3 minutes. Add vanilla and cream or milk and continue to mix for another minute or two. The frosting should form stiff peaks when it’s done.
To assemble:
Using a serrated knife or cake leveler, cut off the tops of your cakes to even them out. Brush the bottom layer with simple syrup, fill with buttercream, and continue to the next two layers.
Frost the outside of the cake with the remaining buttercream.
For the ice cream:
Place the freeze bowl of a the ice cream maker attachment in the freezer for a minimum of 24 hours before starting. Leave the bowl in freezer until you’re ready to pour in your base.
In a food processor or blender, pulse the basil and sugar until pulverized and bright green.
In a small sauce pan, simmer heavy cream, milk, the basil mix, and salt until sugar completely dissolves, about 5 minutes. Remove from heat.
In a separate bowl, whisk the egg yolks. While whisking constantly, slowly whisk a third of the hot cream into the yolks. Then, whisk the yolk mixture back into the pot with the cream.
Return the pot to medium-low heat and gently cook until mixture if thick enough to coat the back of a spoon; about 170° on a instant read thermometer. Remove from heat and allow custard to steep for 30 minutes.
Strain through a fine-mesh sieve into a bowl and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
Attach the freezer bowl to mixer and set to “stir” speed. Pour the ice cream batter into the freeze bowl and mix 20-30 minutes depending on the desired consistency.
Using a wood spoon or rubber spatula, transfer ice cream to dessert dishes or an airtight container for storage.