Basil Ice Cream – a delicious recipe with milliliters, cream, sugar, salt, cornstarch, green basil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve the cornstarch in 50ml whole milk, leave to rest.
2
Toss the milk and the basil leaves into the blender and whizz on high.
3
In a small saucepan combine the basil milk mixture, the heavy cream, sugar and salt, simmer just until boiling, take off heat, cover and leave to steep for 10min. Run the mixture through a very fine sieve, return it to the saucepan and heat again. Stir the cornstarch milk mixture into the saucepan and cook on medium stirring constantly until thickened. Remove from heat, cool to room temperature, transfer into a clean jug, put it into the refrigerator and cool overnight.
4
Freeze the ice cream in your ice cream maker according to the manufacturer's instructions and store in an airtight container in the freezer for at least 4 hours until set or spoon right away.
305
kcal
Calories
20
g
Fat
29
g
Carbs
3
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: 200 milliliters whole milk, 200 milliliters heavy cream, 85 grams sugar, 1 pinch salt, 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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