Basil Ice Cream


  • 5 cups heavy cream
  • 2 1⁄2 cups milk
  • 1 1⁄2 cups sugar
  • 1 vanilla bean (split length wise)
  • 12 egg yolks
  • 1 bunch basil picked
  • 1 pinch of salt


  1. Steep basil in cream until wilted and fragrant.
  2. Blend till smooth and combine with heavy cream, salt and vanilla bean then bring to simmer.
  3. In a separate bowl beat egg yolks and sugar.
  4. Pour 1/3 of cream mixture to the pot and slowly simmer until thick enough to coat the back of a spoon.
  5. Strain and cool.
  6. Finish according to manufacturers directions for your favorite ice cream maker.


*Serving with:
Shortbread or snicker-doodle cookies, strawberries or strawberry syrup, aged balsamic

Thank you to Chef Courtney Jemison for this recipe.

0/5 stars


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