Lemon Basil Ice Cream

comments (5) January 28th, 2009

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cookinwithherbs susan belsinger, contributor
thumbs up 19 users recommend

Click To Enlarge Photo: Renée Comet

2 cups whipping cream
1 cup milk
3/4 cup sugar
12 3- to 4-inch sprigs lemon basil
3 extra-large egg yolks

Makes about 1 quart

This velvet-textured ice cream leaves a delightful perfume on the palate.

Combine the whipping cream, milk, sugar, and basil in a heavy-bottomed, nonreactive saucepan. Bring the contents of the pan to a simmer and then remove from heat. Let the herbs steep in the liquid for 30 minutes.

Reheat the mixture over low heat. Lightly whisk the eggs in a small bowl and add about 1⁄4 cup of the warm cream to the eggs and whisk; add another 1⁄4 cup and whisk again. Pour the egg and cream mixture into the saucepan and cook, stirring constantly, until the custard lightly coats a metal spoon, about 5 minutes.

Strain the cream mixture into a bowl, pressing on the leaves to release their flavor, and chill. Discard the leaves. Freeze the custard in an ice cream maker, according to the manufacturer’s instructions.

posted in: herbs, basil, dessert

Comments (5)

jorgepalmer7 writes: Truly amazing
Posted: 5:07 am on March 2nd
benjamin_brown writes: Impressive!!!
Posted: 2:00 am on February 23rd
davidhais writes: Thanks for sharing it
Posted: 4:01 am on February 18th
Charisparker writes: Yummy
Posted: 1:31 am on February 18th
ReubenScott writes: Thumbs up very nice
Posted: 6:28 am on January 22nd
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