Description
This creamy ice cream is made with the addition of basil. It’s pale green naturally and so delicious. Just blend the basil into the milk ahead of time and voila!
Ingredients
- 2 1/2 c. whole milk
- 1/2 c. basil leaves, lightly packed
- 2 c. heavy cream
- 1 1/4 c. sugar
- 1/2 tsp. coarse kosher salt
- 3 egg yolks
- 1 tsp. pure vanilla extract
Garnish
- Lemon wafter cookie
Instructions
- In a blender, puree the milk and basil leaves.
- In a heavy-bottomed saucepan or dutch oven, large enough to hold the liquids if they were to double in size, combine the whole milk, heavy cream, 1 cup of the sugar, and salt. Whisk to combine.
- Heat over medium-high heat until the sugar dissolves and begins to simmer, whisking occasionally so as not to scald the mixture. Turn down the heat as necessary.
- Meanwhile, in a small bowl whisk together the egg yolks and remaining 1/4 cup of sugar until creamy and slightly more pale than when you began, about 1 minute. Set aside.
- Once the milk mixture comes to a low simmer, carefully measure out about one cup. Pour about 1/3 of it into the egg mixture, whisking constantly to temper the eggs. (You’ll want to work quickly and constantly here so that you don’t curdle/scramble the egg as you temper them.) Whisk in the remaining milk, whisking constantly to combine. Now add the egg mixture into the saucepan, whisking continually. Cook for about 1-2 minutes more until the mixture begins to thicken enough to coat the back of a spoon. Remove from heat. Stir in the vanilla extract.
- Pour mixture in a large bowl over a fine-mesh sieve to catch any egg clumps. Cover and place in the fridge to cool, about 3 hours. To speed up the cooling process, place a bowl in an ice bath or place in the freezer sans ice bath for 30 minutes.
- Once the mixture is cold, make ice cream according to your machine’s instructions. Ice cream is best after an overnight freeze post churning.
- Serve with a lemon wafer cookie (purchased at Whole Foods or Trader Joe’s) and a sprig of basil if you wish.
- Prep Time: 10 min.
I have an Ice Cream machine.
I never tasted a Basil Ice Cream, so I will make it
Tomorrow. In a few days I’ll put a post telling my opinion.
I think I will love it.
New follower. I do a regular feature on my blog each sunday. I post my own ice cream recipes, and I post links to other people’s blog who have posted ice cream I think looks yummy. Do you mind if I send some readers your way when I post tonight?
Yeah! I would be honored! Thanks for including me. FYI: week after next, I should have a new ice cream post up.
This sounds delicious! Just found your blog and I already love it. 🙂
Ah, the feeling is mutual! Just found yours as well!
I’m so excited to have found your recipe + blog! I recently learned how delicious basil ice cream is {there’s a lovely little shop in Santa Cruz that makes it} + am intent on making a batch. I can’t wait to give your version a try!
I finally got an ice cream machine so I am all about making ice cream at the moment. I have thought about making basil ice cream before, but pairing it with those lemon wafers sounds amazing! What a perfect pairing!
You’ve got to give this a try! The pairing is divine. Love your blog by the way! The peach pie looks incredible.
Just found your blog from Baking with Basil….love it! So many great recipes and photos!
I definitely see basil ice cream making its way into my weekend 🙂
Hi Kelli! Thanks for saying hi. I hope basil ice cream makes it into your weekend. I’m in love with it right now. Wish I could make it for everyone to try! You’ll have to tell me if you end up making it.