Lemon Basil Ice Cream – a delicious recipe with Milk, Heavy Cream, Lemon Zest, Basil, Egg Yolks, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut of the heat and let it infuse. Make sure to stir so the bottom doesn't scorch. Let sit and infuse until no longer hot, but still warm.
2
2. Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you've incorporated. Set it aside.
3
3. Mix the basil milk in a blender until uniform.
4
4. Temper the yolks by adding a bit of the warm liquid to them gradually. Keep stirring constantly, scraping down the sides to avoid scrambled eggs.
5
5. Return it all to the sauce pan and stir it constantly over low heat until it thickens to the point where you can leave a track with your finger on the spatula.
6
6. Let it cool for 10-15 minutes, then pour the liquid into the frozen ice cream container and run it through the ice cream maker for 50-60 minutes.
610
kcal
Calories
38
g
Fat
48
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 7 ingredients. The key ingredients include: 2 cups Milk, 1 cup Heavy Cream, 1 teaspoon Lemon Zest, 1-1/2 cup Packed Basil Leaves, and more.
Yes, Lemon 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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