About The River

Friday, August 12, 2016

Basil Ice Cream

Basil Ice Cream
recipe from Susan Branch

Ice Cream:
3 c. heavy cream
1 c. milk
1/3 c. sugar
1 c. packed basil leaves
6 egg yolks, room temp.
1 lemon, juice and zest

Put cream, milk and 1/2 cup basil in a large sauce pan. Bring to boil, cover and let stand for 1 hour. Add the sugar, stir to dissolve. Return liquid to boil. Whisking constantly, add hot liquid in thin intermittent stream to egg yolks until yolks are hot, return all to pan. Beat over low heat until thickened (4 to 5 minuets). Chill over night. 

Put mixture in blender with remaining basil, zest and juice, blend until smooth. Spin in ice cream machine, then put into container and freeze at least 4 hours.

To Serve
My first time serving this delicious basil ice cream I served it with tomatoes as suggested from Susan. I liked it with tomato. My husband did not, but he likes the ice cream.
My boys did not care for the ice cream at all.

Let me know what you think!

"My advice to you is not to inquire why...but just enjoy your ice cream while it is on your plate. That is my philosophy."
Thornton Wilder


  1. Basil? Hmm...

    Love the quote at the end!

  2. With tomatoes? Does it taste like a dessert or a savory? I see so many recipes now with fresh corn in ice cream.

  3. Yes please, this looks delightful!!!! Refreshing and yummy!

  4. It does look refreshing, but basil ice cream! I do have a big spot of basil growing in the garden!

  5. Now this is different.
    Thanks for sharing.

    All the best Jan

  6. How very unique. I like both basil and ice cream but never imagined the two together!
    Have a happy weekend.

  7. I will have to try this for my mom's birthday! I think she would really enjoy this.
    Myself, I'll be like your husband and go without the tomato, but will have some on hand so my mom can try it!

  8. This looks amazing! I can see my husband and son not liking it and probably mostly because of the green color, lol! I just love basil, and the thought of basil ice cream is quite tempting! Hope you are having a wonderful week :)

  9. Very interesting! I wonder if it would be good in gazpacho.

    1. I'm an adventurous eater but somehow the color doesn't work for me....:)

  10. It would probably be very refreshing, ideal as a starter or perhaps a palate cleanser between courses. Can't say I could see myself eating it as a dessert though.

  11. Mmm - looks delicious! I've had beetroot and chocolate ice cream - it's also lovely.


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