Homemade Basil Ice Cream: A Surprisingly Refreshing & Unique Summer Dessert Recipe
Basil in ice cream? It might sound like an unusual pairing at first, something perhaps reserved for the most adventurous palates. However, I can assure you, this herbaceous twist on a classic frozen dessert is not just good – it’s surprisingly, utterly, and undeniably delicious! Prepare to have your perceptions of ice cream flavors delightfully challenged.
My husband, Steve, is truly the best partner a person could ever hope for. Life, as it often does, presents its share of minor mishaps and clumsy moments, and I admit, I sometimes have my ‘doofus’ days. Yet, through all the little imperfections and quirks, his love remains steadfast and unconditional. We’ve been married for almost three wonderful years now, but it often feels like I’ve known and loved him for an eternity. Our connection is a constant source of joy, and I wouldn’t choose anyone else to embark on life’s grand adventure with. It’s these profound connections, and the small, thoughtful gestures within them, that truly sweeten our journey together.
Steve has been incredibly patient and supportive lately, which made his recent request all the more endearing. When he casually asked if I would make him some basil ice cream, there was simply no way I could say no. The inspiration for this unique craving stemmed from an unforgettable culinary experience we shared. We were treated to some absolutely amazing basil gelato at an intimate event, beautifully organized by The Vintage Mixer, hosted at the charming Vinto pizzeria right here in our beloved Salt Lake City. The gelato was presented as part of a tasting flight of various delightful flavors, but Steve, with his distinct palate, immediately singled out the basil. He happily devoured the majority of it, and from that moment on, he hasn’t stopped talking about it. His enthusiasm was contagious, and I knew I had to recreate that magic at home.
And honestly, I don’t blame him one bit for his obsession. That basil gelato had a flavor profile that was remarkably clean, vibrant, and only subtly sweet, bursting with the fresh, aromatic essence of basil. Steve is the kind of person who invariably gravitates towards savory flavors over overtly sweet ones – a trait that makes us complete opposites in the dessert department, as I have a notoriously sweet tooth! For him, this unique basil-infused frozen treat truly represents the perfect dessert. It’s in dishes like this, where the unexpected yet harmonious blend of flavors comes together, that our otherwise contrasting tastes beautifully collide, creating a shared moment of culinary bliss.
Our barrel herb garden, which we lovingly planted this spring, has absolutely flourished. Among its thriving occupants, the boxwood basil has particularly excelled. I initially bought this small plant on a whim from the nursery, drawn to its delicate appearance. What started as a modest plant with dainty, compact leaves has now expanded into an almost comically exuberant bush. While its appearance might differ slightly from the more common large-leaf basil varieties, its aromatic intensity and unmistakable fresh flavor are just as potent, if not more so. There’s an immense satisfaction that comes from stepping out to your backyard, plucking fresh, fragrant herbs, and knowing they’ll soon transform into something extraordinary. This boxwood basil was destined for greatness, specifically, for this unique homemade ice cream.
The magic truly happens once those fresh boxwood basil leaves are finely blended with granulated sugar and rich heavy cream, then carefully thickened with a luxurious combination of egg yolks, and finally, brightened with a tiny, yet impactful, pinch of fresh lemon zest. At this point, any subtle differences in basil variety become utterly indistinguishable. The result is a smooth, verdant, and incredibly aromatic custard that promises a truly unique frozen experience. For those of us who genuinely adore the vibrant flavor of basil – and I’m quite confident that includes a vast majority – this herbaceous ice cream offers a wonderfully refreshing and exciting alternative to the more conventional and familiar ice cream flavors, such as chocolate, vanilla, or strawberry. It’s a gourmet dessert that awakens the palate and provides a sophisticated twist on a beloved classic.
Moreover, the fact that this recipe beautifully utilizes a seasonal ingredient, one you might easily have flourishing in your own backyard herb garden or readily available at your local farmer’s market, simply screams “summer” to me. There’s something inherently delightful about crafting a dessert that is so intrinsically tied to the bounty and warmth of the season. Imagine a hot summer afternoon, a gentle breeze, and a bowl of this cool, refreshing basil ice cream – it’s pure bliss. I know that when the leaves eventually fall from the trees, and a blanket of pristine snow covers the ground, it will be these vibrant, sun-drenched flavors and cherished moments that I’ll fondly recall and deeply long for. This homemade basil ice cream isn’t just a treat; it’s a memory in the making, a tangible taste of summer’s fleeting glory.
So, in honor of my wonderful husband Steve, and to celebrate the glorious essence of summer, I wholeheartedly share this exceptional recipe with you. My hope is that as you prepare and savor this unique basil ice cream, you’ll take a moment to truly appreciate all the simple, beautiful things in life that we often take for granted – the comforting warmth of sunny weather, the incredible freshness and bounty that each season generously offers, and most importantly, the irreplaceable presence of the ones you love. May every spoonful be a reminder to cherish these precious gifts.
You might enjoy these other unique ice cream recipes:
Avocado Ice Cream by Two Peas and their Pod
Guinness-Milk Chocolate Ice Cream by Brown Eyed Baker
Candied Bacon Ice Cream by David Lebovitz
Honey Sage Ice Cream by The Cilantropist
Basil Ice Cream
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Ingredients
- 1 cup packed basil leaves
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
- 5 large egg yolks
- 1 lemon
Instructions
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Use a food processor to grind the basil leaves with the sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Pour half of the mixture through a strainer into a large bowl. Add the remaining 1 cup of heavy cream.
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Heat the other half of the basil mixture in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.
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Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Zest the lemon directly into the custard, then cool over an ice bath while stirring.
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Chill completely, then freeze in an ice cream machine according to the manufacturer’s instructions. Let harden in the freezer for a few hours before serving.
Notes