Basil Ice Cream Recipe
A basil ice cream recipe? If you’ve never heard of this ice cream before, it may sound a little odd – but some people rank it among their favorite kinds of ice cream!
Someone gave me a couple of basil plants this year and, well, they grew very productively and I soon had more basil on my hands than I knew what to do with. Being an ice cream lover, of course my first thought was – well – what about some basil ice cream?
My husband wasn’t too sure about it – but we gave it a try anyway!
It turned out pretty good – our 2 year old daughter loved and devoured the “Green Ice Cream.”
Hubby wasn’t convinced it would be his favorite, but – yes – he thought it was okay.
So, if you love basil and if you’re willing to try something new, why not give this ice cream recipe a try!
Serving Tip: Garnish ice cream with some basil leaves!
Basil Ice Cream Recipe
No eggs / Eggless
Chill: 3 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings
Ingredients:
1 cup milk
1 cup sugar
1 1/2 cup fresh basil
2 cups heavy whipping cream
1 tsp vanilla extract
Directions:
Make ice cream without an ice cream maker.
In a saucepan, stir milk and sugar together.
Heat milk mixture to boiling.
Stir in fresh basil leaves and remove from heat.
Cover and let basil and milk mixture stand for 15-20 minutes.
In a blender or with a stick blender, process basil and milk mixture until it becomes smooth.
Pour mixture through strainer.
Stir in whipping cream and vanilla extract.
Chill until completely cooled, about 3 hours.
Pour mixture into ice cream maker.
Churn about 25-30 minutes or according to manufacturer’s instructions.
Enjoy this unusual summer treat!
Basil Ice Cream Recipe
With eggs
Chill Time: at least 3 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings
Ingredients:
1 cup milk
1 cup sugar, divided
1 1/2 cup fresh basil leaves
7 egg yolks
2 cups heavy whipping cream
1 tsp vanilla
Directions:
Make ice cream without an ice cream maker.
In a saucepan, heat milk to boiling.
Stir in fresh basil leaves and remove from heat.
Cover and allow this mixture to sit for 15-20 minutes.
In a blender or with a stick blender, process basil mixture until smooth.Pour mixture through a strainer to remove excess solids.
In another saucepan over medium heat, heat whipping cream and 1/2 cup sugar, cook until bubbly.
Beat egg yolks with remaining 1/2 cup sugar until the mixture is a pale yellow color.
Pour about a quarter of the hot whipping cream mixture into the beaten egg yolks.
Stir in basil mixture and vanilla.
Heat this mixture in the saucepan with the rest of the heated whipping cream.
Stir over medium heat until mixture thickens and begins to stick to the back of your spoon.
Chill completely – at least 3 hours.
Pour into your ice cream maker.
Churn about 25-30 minutes or according to manufacturer’s instructions.
Enjoy!
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