Basil Ice Cream
A creamy, refreshing summer treat that you will make on repeat: Homemade basil ice cream. Each bite is a refreshing and flavorful burst of botanical flavors. Basil sweetened is surprisingly delicious. It has a bright flavor and is herbaceous without being overwhelming.
Welcome to creamy churned basil ice cream. This is a new family favorite, and we can not get enough. And when you're like me and have more basil in your garden than you know what to do with - ice cream is always a good solution! It pairs perfectly with our Lemon basil tarts with shortbread crust.
How to make it:
I recommend everyone get an ice cream maker because even though you can find an abundance of no-churn recipes here on the web, making ice cream recipes in your ice cream maker at home is so exciting for the whole family. Trying new flavors and textures is so much fun. It seems we can turn anything into a really wonderful treat. You can get really creative with your ingredients and limit anything if anyone in your household has dietary restrictions. Dairy and sugar-free ice cream without any stabilizers or other strange ingredients in store-bought ice cream is a breeze if you want some.
Other gourmet ice cream maker recipes:
- Homemade bourbon cinnamon ice cream
- How to make a honey lavender ice cream sundae
- Rosemary ice cream
Tips for perfect basil ice cream:
- Making ice cream with a perfect texture requires a slow reduction. I want all of the sugar to dissolve into my cream and a beautiful citrus basil flavor to come through. You achieve this by simmering your cream, sugar, basil leaves, and lemon extract in a saucepan for twenty minutes.
- For the BEST results, you chill your reduction with some additional fresh basil for hours (we recommend overnight) before placing your mix into your ice cream maker. It's a little bit of time and effort, but so worth it. I promise!
Ingredients:
- Heavy whipping cream / heavy cream
- Whole milk
- Granulated sugar
- Egg yolks - For the creamy custard, that is ice cream.
- Salt
- Lemon extract (you can sub for vanilla if needed)
- Fresh basil leaves
Tools:
- Quart ice cream maker - you do need an ice cream machine for this recipe. I highly recommend having one! The possibilities are endless and one of our favorite pastimes is making fresh ice cream, like this one! You wouldn't believe the creamy ice cream creations you can make. The finished product is divine. We use this simple, affordable cuisine art ice cream maker to make our ice cream recipes (more than I'd like to admit)
- Saucepan
- Whisk
- Measuring cups and spoons
Step by step instructions:
The base for the perfect, scoopable ice cream that is sure to please!
- Mix all of your ingredients together into a saucepan and whisk well.
- Stir over low-medium heat for 10-15 minutes to get a slow reduction, heat the egg yolk and melt the sugars down. Be sure not to overheat or else you'll curdle your milks and cook your eggs. Stir consistently.
- Strain your mixture into a large jar and then add more fresh basil leaves. Let sit in the fridge for the basil flavor to infuse for six hours.
- When ready to make your ice cream, strain basil leaves out again. Pour mixture into ice cream maker.
- Turn your ice cream maker on and let it churn based on manufacturer's recommendations. For me, it usually takes 20 - 30 minutes.
- Transfer the ice cream into an air-tight container and let it chill in the freezer for at least six hours. From here, you should have perfect, scoopable ice cream!
basil ice cream
Ingredients
- INGREDIENTS
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- ¾ cup honey
- ½ cup granulated sugar
- 16 basil leaves
- 1 teaspoon sea salt
- 1 tablespoon lemon extract
Instructions
- Mix all of your ingredients together into a sauce pan and whisk well.
- Stir over low-medium heat for 10-15 minutes to get a slow reduction, heat the egg yolk and melt the sugars down. Be sure not to overheat or else you'll curdle your milks and cook your eggs. Stir consistently.
- Strain your mixture into a large jar and then add more fresh basil leaves. Let sit six hours - overnight in the fridge for the basil flavor to infuse.
- When ready to make your ice cream, strain basil leaves out again. Pour mixture into ice cream maker.
- Turn your ice cream maker on and let it churn based on manufacture's recommendations. Usually 20 - 30 minutes. Ice cream should double in volume and be solid, but soft when done.
