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July 23, 2010 / Tony

Basil Ice Cream


This dish combines two quintessential summer ingredients:  fresh basil and ice cream.  The basil provides beautiful anise and sweet notes to an otherwise blandly flavored cream.  The ice cream itself is a bit heavy on the heavy cream but is supremely rich and smooth.  I like it with a bit of freshly ground black pepper and some coarse sea salt.  The pepper adds to the somewhat whimsical nature of the dish while providing a nice counterpoint to the dish’s sweetness.  The sea salt adds a little crunch and intensifies all of the flavors.  It’s yummy.  You can’t buy anything this good.

Basil Ice Cream

based on Alton Brown’s Serious Vanilla Ice Cream

2 cups heavy cream

1 cup whole milk

14 T sugar

about 1 cup loosely packed basil leaves, chopped coarsely

Combine all ingredients except the basil in a saucepan.  Bring the mixture to 170 degrees F, stirring occasionally.  Remove from the heat.  Stir in the basil leaves.  Pour into a container, cover, and let it sit overnight.

The following day, strain the basil leaves out of the mixture using a fine mesh strainer.  Use the mixture in your ice cream maker according to the manufacturer’s instructions.  When done, the ice cream should be soft-serve consistency.  Let the ice cream harden for an hour in the freezer before serving.  Serve with freshly ground black pepper, coarse sea salt, and a fresh basil leaf garnish, if desired.

This should be the result:



Leave a Comment
  1. rena / Jul 27 2010 12:43 am

    You have got to be kidding!!!!!!!!!!! Don’t think I’d make it, but would sure LOVE to try it……………


  1. This Combination is Crazy Good « Busy Nothings

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