Basil Ice Cream
 
 
Peppery basil is tempered by sugar, lime zest and cream to make a subtly earthy, sophisticated ice cream.
Category: Dessert
Ingredients
  • 1 cup lightly packed basil leaves
  • 1 cup milk (or unsweetened almond milk)
  • ½ cup heavy cream (or coconut creamer)
  • ⅓ cup + 2 Tbsp granulated sugar
  • Zest of one lime
  • Pinch of salt
  • 3 egg yolks
Instructions
  1. Combine all ingredients in a blender or food processor and puree until smooth.
  2. Pour into a saucepan over medium-low heat and cook, stirring frequently, until sugar is dissolved.
  3. Remove from heat and cover surface directly with plastic wrap. Place in refrigerator until completely chilled (2-3 hours).
  4. Process in an ice cream maker according to instructions (I processed mine for about 15 minutes).
  5. Serve immediately or freeze. If freezing, remove about 10 minutes prior to serving to soften.
Notes
If you don't have an ice cream maker, you can still make this! It'll just take a little more time and work. Freeze a stainless steel bowl for about 30 minutes. Place the chilled basil mixture into the frozen bowl and freeze for about 30 minutes, then stir vigourously. Repeat every 30 minutes until ice cream is frozen (usually 4-5 times).
Recipe by Baked In at https://www.baked-in.com/2014/07/03/basil-ice-cream/