Description
A unique and refreshing ice cream that combines the creamy sweetness of ice cream with the herbal notes of fresh basil.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup fresh basil leaves
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Wash and roughly chop fresh basil leaves, set aside.
- In a saucepan over medium heat, combine heavy cream, whole milk, and sugar, stirring until dissolved and simmering gently.
- Remove from heat, stir in chopped basil, and steep for 30 minutes.
- In a separate bowl, whisk egg yolks. Gradually add warm cream mixture to yolks, whisking constantly.
- Pour the mixture back into the saucepan and cook over low heat, stirring until it thickens enough to coat the back of a spoon.
- Strain the custard through a sieve to remove basil pieces, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze until firm, several hours.
- Scoop into bowls and garnish with a sprig of fresh basil if desired.
Notes
Adjust sweetness as needed and consider adding a squeeze of lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg
Keywords: basil, ice cream, dessert, summer, unique flavors