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Three scoops of homemade basil ice cream in a wooden bowl with a sprig of fresh basil garnish.

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Basil Ice Cream

Recipe by Kelli Avila

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.

  • Total Time12:25
  • Yieldabout 3 pints

Ingredients

  • 2 cups (455 grams) heavy cream
  • 1-1/2 cup (340 grams) whole milk, divided
  • 2 cups lightly packed basil leaves
  • 2 large eggs
  • 1 cup (200 grams) granulated sugar
  • Pinch coarse kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract (optional)

Instructions

  1. In a heavy-bottomed medium pot, heat the cream, 1 cup of the milk and the basil leaves over medium heat, stirring frequently, until steaming. Remove the pot from the heat, cover the pot and let the basil steep for 15 minutes. 
  2. Meanwhile, set up an ice bath by filling a large metal bowl with ice and a splash of water.
  3. In a separate medium metal bowl, whisk together the eggs, sugar, salt, lemon zest, lemon extract and remaining ½ cup of milk until well combined.
  4. Remove the basil from the pot and discard it.
  5. Temper the eggs: Slowly whisk in about ½ cup of the hot cream mixture into the egg mixture. Repeat this process 3 more times. Then, while stirring constantly, return the tempered egg mixture back to the pot with the remaining cream mixture.
  6. Clean out the bowl and place it inside the large bowl filled with ice to complete the ice bath set-up. Place a fine-mest strainer over the bowl and set it aside.
  7. Cook the base over medium heat, stirring and scraping constantly with a rubber spatula, especially along the edges and the bottom of the pot, until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat a wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
  8. Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
  9. Strain the custard through the strainer and into the inner bowl of the prepared ice bath.
  10. Cool the custard in the ice bath to room temperature, stirring occasionally.
  11. Once the custard has reached room temperature, chill it thoroughly in the refrigerator until at least 40ºF, preferably overnight.
  12. Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency.
  13. Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.

Notes

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.

  • Prep Time: 00:15
  • Cook Time: 00:10
  • Category: Ice Cream
  • Method: Traditionally Churned

Find it online: https://everydaypie.com/basil-ice-cream/