Basil Ice Cream

A few weeks ago I tried a recipe for basil custard that failed miserably.  The ice cream machine rescued me and inspired me to create this basil ice cream.

Basil ice cream served with rustic lemon macaroons.

Basil ice cream served with rustic lemon macaroons.

For this recipe you’ll need:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 6 egg yolks
  • 1 large bunch basil, about 4 ounces

Whisk together the cream, milk, sugar and egg yolks.  Simmer the mixture over low heat on a double boiler until the mixture reaches 160F.  Stir occasionally during the heating process.

Remove the mixture from the stove and add the entire bunch of basil.  Mash the basil a little with a large spoon.  Let the mixture chill in the refrigerator for at least 2 hours.Mash the basil in the cream mixture.

Pass the mixture through a strainer to remove the basil.  Process in an ice cream machine per the manufacturer’s instructions.