Basil Ice Cream – a delicious recipe with heavy cream, sugar, basil, egg yolks, vanilla bean. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy bottomed saucepan, combine the heavy cream, sugar and basil and bring to a simmer.
2
Remove from heat and let steep for half an hour.
3
Place this mixture in a blender and puree.
4
In a large stainless steel bowl place the egg yolks.
5
Add the half and half mixture while constantly whisking.
6
Place entire mixture back onto heat.
7
Add the vanilla bean and the half and half and heat for one to two more minutes, stirring constantly until the mixture has thickened and coats the back of a spoon.
8
Do not boil!
9
Remove from heat and strain the entire mixture through a fine mesh sieve.
10
Cool over an ice bath.
11
Freeze in an ice cream machine according to manufacturers instructions.
598
kcal
Calories
31
g
Fat
46
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pint heavy cream, 3/4 cup sugar, 3 tablespoons basil, fresh, chopped, 6 egg yolks, and more.
Yes, Basil Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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