Basil ice cream is a unique and refreshing twist on the classic dessert, offering an herbaceous flavor that pairs beautifully with summer fruits or as a palate cleanser. The fragrant basil leaves infuse the creamy custard base, giving the ice cream a light, fresh taste that is both surprising and delightful. This recipe brings out the subtle sweetness of basil while maintaining the creamy texture of traditional ice cream, making it a perfect treat for those who love to experiment with unconventional flavors.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 5 large egg yolks
- 1 packed cup fresh basil leaves
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Basil Cream: In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat the mixture over medium heat until it’s hot but not boiling. Remove from heat, add the fresh basil leaves, and cover the saucepan. Let the basil steep for 30 minutes to infuse the cream with its flavor.
- Blend the Basil: After steeping, blend the mixture in a blender or food processor until smooth, then strain through a fine-mesh sieve to remove any basil leaf bits, returning the infused cream mixture to the saucepan.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the warm basil cream mixture into the yolks, whisking constantly to temper them. Gradually whisk in more of the cream until combined.
- Cook the Custard: Pour the yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5–7 minutes). Do not let it boil.
- Chill the Custard: Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature. Once cooled, refrigerate for at least 4 hours, or until completely chilled.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
- Freeze and Serve: Once churned, transfer the ice cream to a container and freeze for an additional 2 hours to firm up before serving. Enjoy your basil ice cream on its own or paired with fresh fruit or a drizzle of honey.
