This recipe has the refreshing qualities of an icy sorbet, and the creaminess of ice cream – making it sort of like sherbet! I made it with the intention of making ice cream, but really there’s not enough creamy fatness in the ingredients I used to be “ice cream”. I’ve heard that people use bananas, but I’m allergic to bananas so I’ll be experimenting soon with creamier ingredients. The coconut flavor definitely comes, so I’m tempted to consider this a Coconut Strawberry Basil flavor.
Don’t worry, this recipe doesn’t call for an ice cream machine! I spend hot days browsing the internet for ice cream recipes and get so sick of “Step 4, pour into ice cream machine”. If I had a stupid ice cream machine, I would be making ice cream already! Ahhhh!
And of course later I’ll be experimenting with the old school technique of rolling a coffee can filled with salt and ice on the sidewalk with a friend – but first I must acquire coffee cans.
The rum here is both for fun and to help with texture. If you don’t want an alcohol flavor, use vodka. Although it really isn’t that noticeable with only one tablespoon. Swap out the fruit and herbs if you like. Basil & peach, cilantro & mango, lavender & blackberry, thyme & fig, etc. As I experiment with this recipe I will also try out some quirky flavors and post the ones that actually end up good
I also apologize for the herb measurements. I know basil and mint leaves can come in a variety of sizes, but really it comes down to taste. Start with medium sizes and blend, then have a taste. If you feel like you want more, add small bits more and keep tasting until you like it.
It’s very important that your food processor (the plastic container and the blade) is frozen. Stick it in the freezer a while before starting. Also freeze the container you’ll be putting the ice cream in. Generally, just freeze everything for a bit. It kind of sucks to remember to stir it every 20-25 minutes but it’s very important because the stirring incorporates air, making the ice cream softer.