Basil Ice Cream

This ice cream is kind of a big deal.

It’s basil flavored. That’s weird. Weird things are usually better.

It tastes like summer. That’s fantastic. Summer is fantastic.

It’ll make you want to buy an herb garden. I did. My herbs died. Oops.

Sometimes, I have insomnia. Those insomniatic (?) nights either lead to painting or baking. One particular night lead to basil ice cream churning. I made two batches that night- the first one was straight up basil, and the second I kicked up a notch by adding lemon and vanilla. That was a mighty fine decision on my part. Without the lemon and vanilla, it kiiiind of tastes like a marinade for chicken… not really what I fancy in my ice cream.

However! With my minuscule adaptions, this peculiar treat is peculiarly good. Upon tasting this lemon-basil-vanilla spectacle, you probably won’t know what to do with yourself. I didn’t. No one did. But we all agreed that for some reason, it just worked. The sweet basil, tangy lemon, and cozy vanilla create a super complex fusion of flavors like nothing I’ve ever tasted before. Work up some courage and try it for yourself; you won’t be disappointed.

Basil Ice Cream
Adapted from Gourmet magazine

2 cups whole milk
1/2 cup + 2 tbsp sugar, divided
1/4 cup fresh chopped basil
Tiny pinch of salt
4 large egg yolks
1 tbsp + 1 tsp lemon zest
1 1/2 tsp vanilla extract
1/2 cup chilled whipping cream

In a small saucepan over moderate heat, bring the milk, 1/4 cup + 2 tbsp sugar, salt, and the basil to a boil. Remove from heat and let steep 10 minutes, half covered with a lid. Transfer to a blender or food processor, keeping the saucepan, and blend until the basil is ground, about a minute. Meanwhile, prepare an ice bath- put a few cups of ice and some cold water into a large bowl and set aside.

In the bowl of an electric mixer, beat egg yolks on medium speed. Add the remaining 1/4 cup sugar and beat until thick and pale, about one minute. Pour the milk mixture in a slow, steady stream and beat until well combined. Beat in the lemon zest and vanilla extract. Pour the mixture back into the saucepan. Stirring constantly with a wooden spoon, heat over moderate heat until custard coats the back of the spoon and reaches 175 degrees F. Strain into a metal bowl, place the metal bowl into the prepared ice bath, and chill until cold, stirring often. Once chilled, stir in the cream and churn in an ice cream maker. Freeze in an airtight container at least two hours.

Step aside, Ben & Jerry.

Jordana