Basil and Vanilla Ice Cream

My basil has taken over the herb garden and there’s only so much pesto I can make.  Figured I’d give basil ice cream a try – I’ve seen it appear regularly in Provencal cookbooks.

Mixed results, it was creamy and fresh and good dinner party fare if you want to impress gourmands. The problem for me is that the smell and taste of basil is so strongly associated with pasta and savoury foods that it was hard to make the brain switch into dessert mode.

Bottom line, worth doing if you want to be a bit creative and expand your palate. Overall though, nothing beats chocolate.

Ingredients

250ml full cream milk; 100 grams sugar; 2 medium eggs; 400ml cream, half cup of basil leaves, vanilla pod.

Method

Heat the milk in a small saucepan while beating the eggs and sugar in a jug separately.

Slowly pour the hot milk onto the mixed eggs and sugar while stirring

Pour all the mixture into the saucepan and heat it without boiling but stirring all the while until it starts to thicken like smooth custard.

Remove from stove and add basil and vanilla pod. When cooled to room temperature pour custard through a sieve to get rid of all basil leaves. The custard will be infused with the basil flavour.

Add the cream and stir. Put the mixture into the fridge for 12 hours.

Use your ice cream maker to make the ice cream. I used my Krups which gives excellent results.

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1 Response to “Basil and Vanilla Ice Cream”


  1. 1 shoreacres March 1, 2010 at 4:38 pm

    I suppose context is everything. If I could just associate ice cream with “palate cleansing”, like sorbet, it might work. But for me, ice cream is now and forever dessert, and if I’m adding anything to it, it’ll be hot fudge, not basil. 🙂

    On the other hand, pasta and pesto wouldn’t be bad for dinner tonight. If it ever warms up around here, I might even consider planting some herbs.

    Ha! Exactly! It’s just plain weird to associate dessert with palate cleansing. And hot fudge is the only addition.


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