Description
A refreshing and aromatic ice cream that combines the tangy flavor of lemon with the sweet, peppery taste of fresh basil for a unique summer treat.
Ingredients
Units
Scale
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1/2 cup fresh basil leaves, packed
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- Pinch of salt
Instructions
- In a medium saucepan, combine the milk, 1 cup of cream, and basil leaves. Heat over medium heat until it just begins to simmer, then remove from heat. Let steep for 30 minutes.
- Strain the basil-infused milk into a clean saucepan, discarding the basil. Add the lemon zest and reheat until warm.
- In a separate bowl, whisk the egg yolks with sugar until pale and thick.
- Gradually pour the warm milk mixture into the yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and strain through a fine mesh sieve into a large bowl. Stir in the remaining 1 cup of cream, lemon juice, and a pinch of salt.
- Cool the mixture to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer’s instructions.
- Transfer to a container and freeze for at least 2 hours before serving.
Notes
- For a stronger basil flavor, increase the steeping time up to 1 hour.
- Use Meyer lemons for a sweeter, less tart flavor.
- Can be stored in the freezer for up to 1 week for best flavor and texture.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 22g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 130mg
