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i love basil. the smell of it and to just eat it. especially on pizza! but it’s perfect for dessert too. like this ice cream.
this is just going to be another simple post. there is just so much going on right now i don’t have much time or energy to write anything. work, a project i’m working on, and personal problems. it can all take a toll on a person. and now i just want to go eat some of this yummy ice cream.
basil ice cream
makes 1 1/2 quarts
1 1/2 cup milk
1 cup heavy cream
1 cup granulated sugar
1/2 oz fresh basil
zest of a lemon
3 egg yolks
place some of the milk and the basil leaves into a food processor until the mixture is nice and smooth. put the basil mixture, the rest of the milk, heavy cream, 3/4 cup of the granulated sugar and the lemon zest into a pot and bring to a boil. in a bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar. once the basil mixture is at a boil, slowly pour into the egg yolks whisking at the same time to prevent the eggs to scramble. strain the base through a fine mesh sieve and place into the fridge over night. turn the ice cream base following the instructions of your ice cream machine. put the ice cream into a freezable container and freeze for at least an hour, preferably overnight.