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Basil Ice Cream

By: Southern Living magazine  
"Homemade ice cream with an elegant basil flavor will cool down any hot summer day!"

Rating: This weblink has been rated 12 times with an average star rating of 4.6 Read Reviews (9)

Rate/Review | 274 people have saved this

 

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Original Recipe Yield 2 quarts
 

Ingredients

  • 2 cups milk, divided
  • 1 cup loosely packed fresh basil leaves
  • 2 cups whipping cream
  • 1 cup sugar, divided
  • 7 egg yolks
  • 1 teaspoon mint liqueur (optional)
  • Garnish: fresh basil sprigs

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.

Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.
  • Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by ERBK 
The idea of basil in ice cream seems odd but it really is very good. A nice refreshing summer... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by PUTERTCHR2 
I have been looking for a way to use chocolate mint from my garden for years! I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by IVANDIEPART 
I love trying new stuff, and I'm very curious about odd food that I always want to taste; so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2004 by RUSSFRAMPTON 
This recipe was great. I added some more chopped basil just before freezing to increase the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2006 by marie 
lovely ice cream ! tnx 4 da recipe MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2005 by MODGEPODGE 
i am sooo happy about this. i served it with balsamic strawberries. next time i'll use a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2005 by CRYSTALSHOE 
I wouldn't eat a huge bowl of this, but it really is great. It is very refreshing. It has a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2006 by HONEYKITTEN 
Very interesting flavor and yummy. I was worried the hubby would be weirded out by the idea... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2006 by fingers77 
In Italy they serve this Basil Ice Cream, The first time I heard of it I said "Yuk", but my... MORE

 
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