Basil Ice Cream
Creamy and refreshing, this basil ice cream is an herbal take on the classic summer treat.
Servings: 8
Ingredients
- 2 cups loosely packed basil leaves
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup milk
- Pinch fine sea salt
Instructions
- Before you begin, make sure the bowl of your ice cream machine is fully frozen, putting it into the freezer at least 24 hours before you plan to churn the ice cream.
- Combine basil and sugar in a food processor and pulse together until the basil is finely chopped.2 cups loosely packed basil leaves, 3/4 cup granulated sugar
- In a small saucepan, combine sugared basil, cream, milk, and salt. Set over medium heat and bring to a simmer, stirring to dissolve sugar and salt. When just barely bubbling around the edges, remove from heat. Cover and let the basil steep for 20-30 minutes.2 cups heavy cream, 1 cup milk, Pinch fine sea salt
- Set a fine mesh strainer over a bowl and strain the ice cream mixture. Discard basil pieces. Cover the bowl and chill in the refrigerator for 4 hours.
- Once chilled, pour into your ice cream machine and churn according to manufacturer instructions. This will take 20-40 minutes, depending on your machine. When fully churned, transfer to an ice cream container and freeze until solid.
Notes
- Makes about 1.5 quarts.
- Make sure to chill the mixture for at least 4 hours before churning in a fully frozen bowl.
