A weird and delicious ice cream flavor. I would have never thought about it until one day that a close friend of ours invited us over to her house to make her second favorite ice cream flavor: basil (the first is matcha, which will soon be in the blog too). And I can only say: thank you to those friends, that, much like me, are passionate about making and sharing recipes like this one.
The recipe she makes calls for fresh basil leaves which are used to infuse the mixture and give it its flavor and fragance; but if you want to you can blend them with the mixture and that way you will end up with this little pieces of basil that will add texture and color to the end result.
- 2 C whole milk
- 1/2 C fresh basil leaves
- 3 egg yolks
- 2 C half and half cream
- 1/2 C granulated sugar
- 1/4 C condensed milk
- 1/4 tsp salt
- In a small pot, heat to low the milk and the basil leaves without bringing it to a boil. In a small bowl place the egg yolks and whisk in a little of the hot milk. Mix really well and then incorporate the temper egg yolks to the pot with the milk. Cook for about 3 to 4 min. stiring all the time for the mixture to thicken a little. Turn off the heat, and strain the mixture while pouring it onto another bowl to get rid of the basil leaves, then let it cool completely.
- Pour the half and half, granulated sugar, condensed milk, salt and the previous milk mixture, already cooled down, into the blender, and blend until all ingredients are completely integrated.
- Pour this into a tall pan or an ice cream pan, cover it and put it in the freezer overnight for it to get firm.
- Once firm you can eat it however pleases you.