Homemade ice cream with an elegant basil flavor will cool down any hot summer day!

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Servings:
16
Yield:
2 quarts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • COOK 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.

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  • PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.

  • COOK remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.

  • BEAT egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.

  • POUR chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer's instructions.

  • Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.

Tips

Reprinted with permission of Southern Living(R) magazine. All rights reserved.

Nutrition Facts

191 calories; protein 2.9g; carbohydrates 15.2g; fat 13.6g; cholesterol 132.8mg; sodium 27.4mg. Full Nutrition
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Reviews (10)

Rating: 4 stars
02/12/2004
The idea of basil in ice cream seems odd but it really is very good. A nice refreshing summer treat that is "different". Read More
(10)
Rating: 4 stars
02/12/2004
I have been looking for a way to use chocolate mint from my garden for years! I used chocolate mint leaves instead of the basil, and added vanilla as the liquer. You have to be careful not to overcook this. It went from almost coating to no longer coating very quickly. It was very tasty though! Read More
(8)
Rating: 5 stars
02/12/2004
This recipe was great. I added some more chopped basil just before freezing to increase the flavor. All of my friends and family loved it. Read More
(6)
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Rating: 4 stars
02/12/2004
I love trying new stuff, and I'm very curious about odd food that I always want to taste; so did I whith this ice cream. I gotta say it is a good one... but I'm pretty sure I won't make it again, for it's a bit too special to me. If you really do love basil, try it though, or you won't be able to tell if you like basil ice cream or not (always very impressive when in company ;) ) Read More
(5)
Rating: 5 stars
11/11/2005
i am sooo happy about this. i served it with balsamic strawberries. next time i'll use a little more basil. beautiful recipe. Read More
(4)
Rating: 5 stars
08/19/2005
I wouldn't eat a huge bowl of this, but it really is great. It is very refreshing. It has a nice flavor, but is not heavy and super sweet like many ice creams. Perfect for a too hot to move summer day. Read More
(3)
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Rating: 5 stars
04/14/2006
lovely ice cream ! tnx 4 da recipe Read More
(2)
Rating: 5 stars
06/27/2006
In Italy they serve this Basil Ice Cream, The first time I heard of it I said "Yuk", but my tune changed drastically after my first taste. Try this recipe you'll love it. Read More
(2)
Rating: 5 stars
06/19/2006
Very interesting flavor and yummy. I was worried the hubby would be weirded out by the idea of basil ice cream, but he actually ate a good serving! Read More
(2)