Basil ice cream is a fresh and original spoon dessert, ideal to serve as a dessert at the end of a meal or to be enjoyed as a mid-day snack. The preparation is simple and to make it you will need: basil, fresh cream, sugar, egg yolks, milk and lemon zest. First, you will need to blend the basil with sugar and cream and heat half the mixture with the beaten egg yolks on the fire, until everything thickens.
The mixture will then be put in the fridge for a couple of hours before being poured into the ice cream maker. The end result will be a delicious and refreshing ice cream that will surprise your guests. Here’s how to prepare it.
Ready in: 30 minutes + REST TIME IN THE FREEZER
FOR 6 PEOPLE
FRESH CREAM 500 ml
MILK 250 ml
SUGAR 150 grams
BASIL IN LEAVES 25 grams
CRUSHED LEMON PEEL 1
SALT UP 1 pinch
Amount per serving
% Daily Value*
Total Fat 19.3g 25%, Saturated Fat 10.8g 54%, Cholesterol 230mg 77%, Sodium 51mg 2%, Total Carbohydrate 33.2g 12%, Dietary Fiber 0.1g 0%, Total Sugars 32.7g, Protein 3.6g, Vitamin D 15mcg 76%, Calcium 180mg 14%, Iron 0mg 2%, Potassium 17mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to make basil ice cream
Wash the basil and dry it gently (1). Put the basil in the mixer (2) with half of the fresh cream and sugar and blend until smooth. Pour half of the mixture into an ice cream tub, add the rest of the cream and mix. Transfer the rest of the mixture to a saucepan with the milk (3) and salt and heat over low heat and turn off before it comes to a boil.
Beat the egg yolks until they are frothy (4) and add them to the saucepan and drizzle. Put back on the heat and stir constantly until the mixture has thickened. Remove the saucepan from the heat and pass the mixture through a colander. Pour the mixture into the pan with the other part of the mixture. Add the grated lemon zest and chill in the refrigerator for 2 hours or overnight. Pour the mixture into the ice cream maker (5) and operate it according to the instructions. You can serve your basil ice cream immediately or keep it in the freezer until ready to serve (6).
After cooking on the fire, if there are still pieces of basil leaves in the mixture, sift it well with the help of a teaspoon.
If you want to use less yolks, you can replace them with a teaspoon of carob seed flour for each egg.
You can enrich your basil ice cream by adding pine nuts or by covering the ice cream with chopped hazelnuts before serving. If you want to enjoy it for a snack, also prepare the ice cream cones: it will also be appreciated by children.
You can keep the basil ice cream in the freezer for a few days well covered.