Experience the perfect harmony of creamy vanilla and fresh, aromatic basil with this easy-to-make ice cream.
Rich in healthy fats from full cream and heavy cream, it provides a satisfying indulgence while offering plant-based antioxidants from basil.
Naturally protein-rich and delightfully creamy, this recipe is ideal for quick dessert prep, everyday treats, or a sophisticated twist on classic ice cream.
Basil Vanilla Ice Cream
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 Blender or food processor (or stick blender)
- 1 Ice cube tray (for no-churn method)
- 1 Ice cream container
Ingredients
- 1 ½ cups full cream milk
- 2 ½ cups heavy cream 35% fat, chilled
- 5 large egg yolks
- 25 g fresh basil leaves and stalks combined
- 10 large basil leaves
- 150 g sugar ¾ cup
- 1 tbsp vanilla extract or seeds from 1 vanilla pod
Instructions
- Prepare Basil-Infused Milk: Combine 1 ½ cups of full cream milk, 150 g of sugar, and 25 g of fresh basil (both leaves and tender stalks) in a medium saucepan. Place the pan over medium heat and slowly bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Once it reaches a simmer, remove the pan from the heat. Cover it with a lid and allow the milk to steep with the basil for 30 minutes to 1 hour. This infusion lets the milk absorb the aromatic, fresh flavor of the basil, creating a fragrant base for your ice cream.
- Strain and Reserve Basil Milk: After the infusion period, strain the milk through a fine mesh sieve or cheesecloth into a separate bowl to remove the basil leaves and stalks. Gently press or squeeze the leaves to extract any remaining liquid. Discard the solids, reserving the fragrant, basil-infused milk for the custard preparation.
- Whisk Egg Yolks: Place 5 large egg yolks in a clean mixing bowl and whisk them thoroughly until smooth and slightly lighter in color. Whisking helps incorporate air and ensures a silky texture in the custard once cooked.
- Combine Custard Ingredients: Slowly pour the warm basil-infused milk into the whisked egg yolks while continuously stirring. This tempering step prevents the yolks from curdling due to sudden heat. After combining, add 1 tablespoon of vanilla extract or the seeds from 1 vanilla pod to enhance the custard’s aroma.
- Cook the Custard Base: Return the egg-milk mixture to the saucepan and cook over low to medium-low heat. Stir constantly with a wooden spoon or heat-resistant spatula, making sure to reach every part of the pan. Continue cooking until the custard thickens enough to coat the back of a spoon. Test by drawing a line with your finger across the coated spoon—if the line remains clear, your custard is ready. Alternatively, cook until the custard reaches 170°F (77°C). This careful cooking step ensures a smooth, creamy texture without scrambling the eggs.
- Add Heavy Cream: Remove the custard from heat and stir in 2 ½ cups of chilled heavy cream. Mix until fully incorporated, ensuring no streaks remain. Adding chilled cream enriches the custard and contributes to a smooth, luxurious texture.
- Blend Basil Leaves: Take half of the ice cream mixture and transfer it to a blender or food processor. Add the remaining 10 large basil leaves and pulse until fully blended into the custard. If using a stick blender, blend directly in the bowl until evenly combined. This step infuses the basil flavor uniformly and gives the custard a subtle green tint.
- Combine and Chill the Mixture: Return the blended basil mixture to the rest of the custard and mix thoroughly to ensure an even distribution of flavor and texture. Cover and refrigerate for several hours or overnight. Thorough chilling improves the texture of the final ice cream and allows the flavors to meld beautifully.
- Churn the Ice Cream: If using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions until it reaches a soft, creamy consistency. Churning incorporates air for a light, smooth texture while preventing ice crystals from forming.
- No-Churn Alternative: If you don’t have an ice cream maker, pour the chilled mixture into ice cube trays and freeze completely. Once frozen, transfer the ice cubes to a high-powered blender or food processor. Pulse gradually, scraping down the sides as needed, until a soft-serve consistency is achieved. Be careful not to over-blend to avoid melting the ice cream.
- Freeze Until Firm: Transfer the churned or blended ice cream into an airtight container and place it in the freezer to set completely. The ice cream will firm up while maintaining a smooth, scoopable texture.
- Serve and Enjoy: Remove the ice cream from the freezer a few minutes before serving to soften slightly for easy scooping. Garnish with fresh basil leaves if desired. Enjoy a creamy, fragrant, and refreshing basil vanilla ice cream perfect for everyday indulgence or special occasions.
Notes
- Use fresh basil for the best flavor; dried basil will not provide the same vibrant, aromatic taste.
- Chill your heavy cream beforehand to ensure a smooth, creamy texture in the final ice cream.
- When whisking egg yolks, temper them carefully with the warm milk to avoid curdling.
- For a richer flavor, allow the basil infusion to steep longer (up to 1 hour).
- The recipe works both with and without an ice cream maker, making it highly versatile.
- Always taste the custard before freezing; adjust sweetness or vanilla if needed.
Chef’s Secrets: Tips For Perfect Ice Cream
Achieving a creamy, flavorful basil vanilla ice cream is all about careful technique and attention to detail.
Start by gently simmering the milk with basil—never let it boil, as overheating can make the flavors bitter.
When combining the egg yolks, temper them slowly to prevent scrambling, ensuring a silky custard.
Using chilled cream helps maintain smoothness during blending or churning.
For a subtle herbal aroma, blend half the basil into the custard rather than all of it; this keeps the flavor balanced and visually appealing.
Lastly, always allow the ice cream to chill thoroughly before churning or blending, as this step prevents ice crystals and improves creaminess.
Serving Suggestions: Creative Ways To Enjoy
Basil vanilla ice cream pairs wonderfully with a variety of desserts and fresh toppings.
Serve it alongside warm fruit compotes such as strawberry or peach for a sophisticated contrast.
Drizzle with dark chocolate or honey to add depth and sweetness, or sprinkle toasted nuts for a crunchy texture.
It also works beautifully in ice cream sandwiches using shortbread or buttery cookies.
For a refreshing summer treat, scoop into a glass and garnish with a few fresh basil leaves, offering both visual appeal and enhanced aroma.
Storage Tips: Maintain Freshness And Texture
Store the ice cream in an airtight container in the coldest part of your freezer to prevent freezer burn.
Place a piece of parchment paper directly on the surface to minimize ice crystal formation.
For best texture, allow the ice cream to soften at room temperature for 5–10 minutes before serving.
Homemade ice cream is best enjoyed within 2–3 weeks, as extended storage can dull flavors and make the texture icy.
The no-churn method works equally well for storage; just ensure cubes are fully frozen before blending and storing.
Frequently Asked Questions
1. Can I use dried basil instead of fresh?
Dried basil can be used, but the flavor will be less vibrant and aromatic. Fresh basil is recommended for the subtle, bright herbal notes that complement the creamy vanilla.
2. Is it necessary to use an ice cream maker?
No, this recipe works perfectly without an ice cream maker. Using ice cube trays and a blender yields a soft, creamy texture similar to churned ice cream.
3. Can I adjust the sweetness?
Yes! Taste the custard before chilling and adjust the sugar to your preference. Keep in mind that freezing slightly mutes sweetness, so err on the side of slightly sweeter than desired.
4. How do I prevent ice crystals from forming?
Ensure the mixture is well-chilled before churning or blending. Covering the ice cream with parchment paper in the container and storing in the coldest part of the freezer helps reduce ice crystal formation.
5. Can I add other flavors or mix-ins?
Absolutely! You can incorporate chocolate chips, crushed cookies, or fruit swirls once the base is prepared. Just fold them in gently after churning or blending to maintain a creamy texture.
