Basil ice cream is one of my favorite ice cream flavors. It is a sweet and fresh ice cream at the same time. The cream used in this recipe gives it richness, but the basil gives it freshness.
It is both a weird and delicious ice cream flavor. I would have never thought of it until a friend of ours invited us over to make her second favorite ice cream flavor; basil (her favorite is matcha ice cream). And I can only say, thank you to those friends that, like me, are passionate about making and sharing recipes like these.Jump to Recipe
This recipe calls for fresh basil leaves that are used to infuse the ice cream and give flavor and a great scent. Then they are removed from the mixture, but if you wanted to, you could actually leave them in there and blend them with the rest of the ingredients, that way you would end up with really small pieces of basil that give it some extra texture and color to this ice cream.
What it is really important is to use fresh basil leaves. Using dry basil won’t work as well this time, you do have to use fresh basil leaves to make this recipe as great as it is intended to be.
Now, if you do not have an ice cream machine, don’t worry, because this recipe doesn’t need it. You can easily make this ice cream using a blender and the freezer. The texture of this ice cream is actually similar to nieve de garrafa (as we call it in Mexico), which is a type of artisanal ice cream that feels light, and we love it.
The best part is you can make this ice cream and kepp it in the freeser for up to 2 months. You could even keep it for longer stored, the only thing is the flavor and texture may change a bit after that time has passed.
If you like this recipe, you can go see our matcha ice cream recipe.
- 2 C whole milk
- 1/2 C basil leaves fresh
- 3 egg yolks
- 2 C half and hafl cream
- 1/2 C white 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.