Basil Ice Cream

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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 basil ice cream. This ice cream is made by steeping the basil leaves in the hot ice cream and leaving it over night to chill in the fridge. This way the basil infuses into the milk leaving behind that lovely herbal flavor.

Change it up!

Want to try a different herb instead of basil? I suggest giving mint a try! Make a classic ice cream with fresh mint and then fold some mini chocolate chips into the mix for a fresh mint chip ice cream! Put some into a waffle cone for a snack or just do what I do and eat it straight from the container. 

Amplify it!

Make this ice cream into a summer fresh sundae! Add in some fresh berries, like strawberries and blackberries and some lemon whipped cream on top.

Better yet, pair it with some lemon juice, milk, fresh blueberries and some vanilla vodka in a delicious milk shake. Perfect for a hot summer day!

Other summer fresh recipes!

Here are some other fun summer recipes that you can enjoy. Grab some fresh fruit from the garden or make a classic dessert into something new.

Passion fruit pavlova

Key lime pie ice cream

Strawberry rhubarb deep dish pie

Products I recommend.

Above are some products that I personally use and recommend for this recipe and to have for everyday use. I highly recommend starting off with the cuisinart ice cream machine as your first ice cream maker. It's the cheapest one on amazon and I personally use it and love it! I also suggest getting a reusable ice cream container as well, it's dishwasher safe and you can use it over and over again!

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basil ice cream

ice cream infused with fresh basil leaves for a lovely herbal dessert

• 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

1. 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.

2. in a bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar.

3. 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.

4. 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.