Sweet Basil Ice Cream

Bowl of basil ice cream with garnish
  • 4 hrs 20 mins
  • Prep: 4 hrs,
  • Cook: 20 mins
  • Yield: 1 1/2 quarts (8 servings)
Ratings (6)

Using fresh and dried basil, this wonderful ice cream shows basil's versatility. This ice cream has a very amazing herb flavor but is still on the sweet side. This dessert is the perfect ending to a steak dinner. The addition of fresh berries makes a very colorful presentation.

What You'll Need

  • 2 cups whole milk
  • 1/2 cup plus 1/2 cup sugar
  • 1/2 cup packed fresh basil leaves
  • 2 teaspoons dried basil
  • 1/8 teaspoon salt
  • 4 large egg yolks
  • 2 cups whipping cream
  • 1 teaspoon vanilla

How to Make It

  1. Combine the milk, 1/2 cup of the sugar, the fresh basil, dried basil, and salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes. Remove the pan from the heat and let steep for 1 hour.
  2. Strain the milk mixture through a fine-mesh sleeve. Return the milk to a clean, medium, heavy saucepan. Scald the milk once again over medium-high heat, stirring often, for 5 minutes.
  1. While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup of sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk.
  2. Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.
  3. While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.
  4. Freeze the chilled custard mixture in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.

Reprinted with permission from Spice Dreams: Flavored Ice Creams and Other Frozen Treats by Sara Engram and Katie Luber (Andrews McMeel 2010).

Nutritional Guidelines (per serving)
Calories 184
Total Fat 8 g
Saturated Fat 4 g
Unsaturated Fat 2 g
Cholesterol 119 mg
Sodium 87 mg
Carbohydrates 22 g
Dietary Fiber 2 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)