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–+ servings
image of two steel buckets of basil ice cream with a rustic background and purple lilacs surrounding

basil ice cream

Print Recipe
A creamy refreshing summer treat that you will make over and over again: Homemade citrus basil ice cream.
Course Iced treats
Cuisine American
Keyword basil ice cream
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings (2 scoops each)
Calories 265
Author sarah

Ingredients

  • INGREDIENTS
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • ¾ cup honey
  • 1/2 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.

Notes

Add mixture to an air tight, sealable container and freeze for at least three hours before serving.

Nutrition

Serving: 1g | Calories: 265kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 108mg | Sodium: 199mg | Sugar: 28g