Basil Lemon Ice Cream
My basil always seems to get a growth spurt in late summer. I have picked leaves for caprese salads and panzanella; stirred it into pasta; and nibbled on it as snack. By summer, I want to find ways to store it for the winter when I crave the bright green goodness of summer.
I always make a few jars of pesto, storing a couple in the freezer and gifting the rest to friends. My favorite way to store summer herbs is in ice cream.
This soft green custard creates a beautiful and elegant ice cream to lick or dollop as you wish.
Basil and Lemon Ice Cream
Ingredients
Instructions
- Add lemon zest to all of the sugar. Rub between fingers for a minute or so to infuse the sugar
- Add lemon sugar and basil leaves to a food processor and pulse until mixed, but still grainy; 4-5 pulses will do
- Add 1 cup of the heavy cream and mix just until you have a puree (you don't want to whip the cream)
- Pour 1/2 of this mixture through a fine mesh strainer into a large mixing bowl and add remaining cream. Stir to combine and set aside
- Pour remaining basil/sugar mix into a saucepan
- Prepare an ice bath: Add about 2 cups of ice cubes to a large bowl and have it ready on your workstation
- Whisk egg yolks in an empty medium size bowl
- Add milk, golden syrup, and salt to the basil/sugar mix in the saucepan on medium heat
- When the basil/milk mixture begins to steam, very slowly pour 1/2 of it into the eggs whisking constantly to prevent the eggs from curdling
- Pour the egg mixture back into the saucepan and stir until the mixture coats the back of spoon.
- NOTE: Whisk the custard slowly but constantly in this step and do not overcook. As soon as it begins to thicken a little, try the back of spoon method. The custard should not get to pudding thickness; it should still be quite loose, but slightly thickened. This will take approximately 6 minutes
- Pour the custard through a strainer into the bowl containing the resting basil puree. Set the bowl into the ice bath and allow to cool stirring occasionally to prevent a skin from forming
- Once the custard has warmed to close to room temperature, cover and refrigerate at least 4 hours (overnight is best).
- Remove chilled custard from the refrigerator and stir. Churn according to manufacturer instructions.
- Pour into a freezer container. Cover with wax paper and then the container lid.
- Remove from the freezer and rest on the counter 20 minutes before scooping.
Notes
You can easily substitute and fruit or berry in this recipe. Some combinations I love are:
Blackberry and Cardamom
Raspberry and Ginger (use ground or fresh. If using fresh ginger, mince very finely)
Blackberry and Thyme
Cantaloup and Lime
Nutrition Facts
Calories
1291.78Fat
69.69Sat. Fat
39.66Carbs
143.41Fiber
4.2Net carbs
139.21Sugar
134.78Protein
14.93Sodium
1257.18Cholesterol
546.26You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.
