Basil Ice Cream Recipe -
Basil Ice Cream Recipe

Basil Ice Cream

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

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Original recipe makes 2 quarts Change Servings


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Feb 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".

Most Helpful Critical Review
Sep 10, 2010

This is an interesting recipe, but my home-grown basil was clearly more potent than called for; my husband took one bite and said, "this tastes like pesto." I would have preferred a hint of basil, not basil-a-rama. We really didn't eat it and all of the work and ingredients went to waste, sadly.


14 Ratings

Feb 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!

Feb 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.

Feb 12, 2004

I love trying new stuff, and I'm very curious about odd food that I always want to taste; so did I whith this ice cream. I gotta say it is a good one... but I'm pretty sure I won't make it again, for it's a bit too special to me. If you really do love basil, try it though, or you won't be able to tell if you like basil ice cream or not (always very impressive when in company ;) )

Nov 11, 2005

i am sooo happy about this. i served it with balsamic strawberries. next time i'll use a little more basil. beautiful recipe.

Aug 19, 2005

I wouldn't eat a huge bowl of this, but it really is great. It is very refreshing. It has a nice flavor, but is not heavy and super sweet like many ice creams. Perfect for a too hot to move summer day.

Jun 27, 2006

In Italy they serve this Basil Ice Cream, The first time I heard of it I said "Yuk", but my tune changed drastically after my first taste. Try this recipe you'll love it.


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