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If you’ve never tried basil in a dessert before, this is the perfect place to start. This ice cream is a grown-up twist on homemade favorites, yet it’s simple enough for any home cook to make.
In this video, I’ll walk you through each step to create a custard-based basil ice cream that’s smooth, balanced, and packed with fresh flavor. Full recipe below!
Fresh Basil Ice Cream
Ingredients:
2 cups basil leaves
6 egg yolks
⅔ cup sugar
1 ½ cups whole milk
1 ½ cups heavy cream
½ teaspoon salt
1 tablespoon freshly squeezed lemon juice
Instructions:
1. Combine basil leaves, egg yolks, sugar, milk, cream and salt in a blender and buzz on high until thoroughly blended.
2. Transfer to a saucepan and cook over medium-low heat for about 5-8 minutes, stirring constantly with a rubber spatula and scraping the bottom and sides.
3. Once it’s thickened enough to coat the back of a spoon, strain through a fine mesh strainer to catch any bits of cooked egg or basil.
4. Cover and refrigerate until chilled, at least several hours, but overnight is best.
5. Stir in the lemon juice, then pour into an ice cream maker and process according to manufacturers instructions.
6. Transfer to a container and freeze until solid. Then, it’s ready to scoop and enjoy.
7. Serve with fresh sliced heirloom tomatoes with a drizzle of good extra virgin olive oil and sea salt. It’s also lovely with other summer fruits like strawberries, apricots, peaches, cherries and nectarines.
For more recipes like this be sure to check out my blog ColeyCooks.com!
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