Basil Vanilla Ice Cream
A creamy, aromatic ice cream that combines classic vanilla with the fresh, subtle flavor of basil. Easy to prepare, protein-rich, and perfect for everyday desserts or special occasions. No ice cream maker? No problem—this recipe works with a blender for a smooth, soft-serve texture.
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.
