My mom is the first to say she doesn’t like to bake. I’m still not sure where my love obsession came from. Somehow my sister picked up the habit too—proof. But despite my mom’s distaste for baking, she makes a mean cobbler. In the summers it’s filled with the ripest of peaches. And through the winters it’s filled with the blackest of blackberries. Always topped with ice cream of course. This tastes like home to me. Read more

I’m on an ice cream kick. Have you noticed? Third post of the summer. Sorry if it’s getting redundant, but dwelling in Chicago requires living up summer as much as possible. In a few short months winter will be here—for six loooonnngg months. Therefore, I must make and eat as much ice cream as possible. Forgive me hips. Read more

Basil Ice Cream | @thefauxmartha

So excited to finally share what I’ve been concocting this week! Trust me when I say basil in your ice cream is a very good thing. It is! Though it might sound unusual, it’s floral and sweet and creamy and delicious. And the lemon wafer cookie just puts it over the top. The base of this ice cream pulls from our very favorite homemade vanilla ice cream. Bon Appetit!

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Basil Ice Cream


  • Prep Time: 10 min.
  • Total Time: 12 hr.
  • Yield: 1 1/2 quarts 1x

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

Scale
  • 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

  1. In a blender, puree the milk and basil leaves.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once the mixture is cold, make ice cream according to your machine’s instructions. Ice cream is best after an overnight freeze post churning.
  8. Serve with a lemon wafer cookie (purchased at Whole Foods or Trader Joe’s) and a sprig of basil if you wish.
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