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Basil Ice Cream

Basil Ice Cream

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  • 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
  • 1 pinch 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.


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

Thank you to Chef Courtney Jemison for this recipe.