Description
A unique summer treat that combines creamy sweetness with the earthy notes of fresh basil, perfect for family gatherings and warm evenings.
Ingredients
Scale
- 2 cups fresh basil leaves
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Prepare the basil by rinsing the leaves and patting them dry, then bruise them to release their oils.
- Combine the heavy cream, milk, and half of the sugar in a saucepan over medium heat, stirring until the sugar dissolves.
- Add the bruised basil leaves and let steep for about 10–15 minutes.
- Whisk the egg yolks with the remaining sugar in a separate bowl until soft yellow.
- Slowly whisk a cup of the warm cream mixture into the egg yolks to temper them.
- Pour the tempered egg yolks back into the saucepan and stir over low heat until thickened.
- Remove from heat and strain through a fine-mesh sieve to remove basil bits.
- Stir in vanilla extract and let cool, then chill in the refrigerator for several hours or overnight.
- Churn in an ice cream maker according to instructions, or freeze in a shallow container, stirring every 30 minutes until desired consistency.
- Transfer to a lidded container and freeze until firm.
Notes
For a vegan version, use dairy-free cream and substitute honey with agave syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 200mg
Keywords: basil, ice cream, summer dessert, unique flavors, family treat, homemade ice cream