Turn summer’s most popular herb into a sweet, creamy treat. This homemade Basil Ice Cream recipe is simple, fresh, and unexpectedly delicious. Enjoy it on its own, swirled with something bright like rhubarb or lemon, or spooned over your favorite pie for a unique, light summery scoop.
If you need to freeze your ice cream canister, make sure to do so 24 hours before you plan to spin your ice cream.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
Place a wet towel underneath your bowl of eggs and sugar to prevent the bowl from moving while whisking.
Basil Ice Cream is best consumed within a week, but will last for several in the freezer.
See my Ice Cream Tool Kit for equipment suggestions.
Find it online: https://everydaypie.com/basil-ice-cream/