Search thousands of recipes reviewed by home cooks like you.

Basil Ice Cream

Basil Ice Cream

Southern Living magazine

Southern Living magazine

Homemade ice cream with an elegant basil flavor will cool down any hot summer day!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Directions

  1. COOK 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.
  2. PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.
  3. COOK remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.
  4. BEAT egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.
  5. POUR chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer's instructions.
  6. Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Esther Kenagy
10

Esther Kenagy

2/12/2004

The idea of basil in ice cream seems odd but it really is very good. A nice refreshing summer treat that is "different".

PUTERTCHR2
8

PUTERTCHR2

2/12/2004

I have been looking for a way to use chocolate mint from my garden for years! I used chocolate mint leaves instead of the basil, and added vanilla as the liquer. You have to be careful not to overcook this. It went from almost coating to no longer coating very quickly. It was very tasty though!

RUSSFRAMPTON
6

RUSSFRAMPTON

2/12/2004

This recipe was great. I added some more chopped basil just before freezing to increase the flavor. All of my friends and family loved it.