How to Master Basil Ice Cream Technique

Basil Infusion Technique

Blanch-and-blend method for optimal flavor extraction. This critical approach ensures vibrant color preservation while releasing essential oils effectively without bitter compounds.

Custard Development Method

Temperature-controlled cooking for perfect emulsion creation. This nuanced technique creates silky mouthfeel while establishing proper base structure for freezing without crystallization.

Flavor Balancing Strategy

Strategic ingredient incorporation for harmonious taste profile. This technical approach ensures the herbaceous notes shine through without overwhelming the palate or competing with dairy richness.

Optimal Freezing Management

Controlled churning and aging process for ideal texture development. This precise technique achieves the perfect balance between creaminess and scoopability without diluting flavor intensity.

Baking Tips

Select fresh, vibrant basil with no brown spots or wilting for the brightest flavor and color

Blanching the basil briefly helps preserve its vivid green color in the final ice cream

Use fresh eggs for the custard base - the fresher the eggs, the better the emulsion

A digital thermometer is highly recommended for achieving the perfect custard consistency

Don't rush the cooling process - properly chilled base results in smoother frozen texture

If you don't have an ice cream maker, freeze the mixture in a shallow pan, stirring and breaking up ice crystals every 30 minutes until set

The small amount of alcohol helps prevent the ice cream from freezing too hard and improves scoopability

Store with parchment paper pressed directly on the surface to prevent ice crystals from forming

This ice cream pairs beautifully with chocolate desserts, providing a sophisticated contrast

For a dinner party, serve small scoops between courses as a palate cleanser

The base can be prepared up to 3 days in advance before churning

Create a unique affogato by pouring hot espresso over a small scoop of the basil ice cream

Basil Ice Cream

Name: Basil Ice Cream
Prep time: 30 min
Cook time: 15 min
Total time: PT8H (includes chilling and freezing time)
Yield: 1 quart (approximately 8 servings)
Cuisine: Italian-Inspired
Ingredients: For the Basil Infusion:; 2 cups fresh basil leaves, loosely packed (about 2 large bunches); 2 cups whole milk; 1 cup heavy cream; For the Ice Cream Base:; 1 cup heavy cream (additional); 3/4 cup granulated sugar; 1/4 cup honey (preferably a mild variety); 5 large egg yolks; 1/4 teaspoon fine sea salt; 1 teaspoon vanilla extract; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; For Optional Enhancement:; 2 tablespoons vodka or limoncello (prevents overly hard freezing); For Garnish/Serving Options:; Small fresh basil leaves; Lemon shortbread cookies; Fresh berries (strawberries, blackberries); Balsamic glaze drizzle; Alternative Options:; Substitute half the basil with mint for a more familiar flavor profile; Add 1/4 cup toasted pine nuts during last minute of churning for texture; Incorporate 2 tablespoons of finely chopped candied lemon peel for citrus accent; For deeper color, add 1 tablespoon of matcha powder to the hot cream mixture

This Basil Ice Cream transforms the aromatic herb into a sophisticated frozen dessert that balances herbaceous freshness with creamy sweetness. With medium difficulty preparation involving infusion techniques and proper churning methods, this elegant ice cream delivers a complex taste with silky-smooth texture. The basil's bright, slightly peppery notes complement the rich dairy base, creating a versatile dessert that works as a standalone treat, accompaniment to summer fruits, or unique dessert course that's both unexpected and refreshing.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

8H (includes chilling and freezing time)

Chef

JUE

Ingredients

Custard Cream

For the Basil Infusion:

2 cups fresh basil leaves, loosely packed (about 2 large bunches)

2 cups whole milk

1 cup heavy cream

For the Ice Cream Base:

1 cup heavy cream (additional)

3/4 cup granulated sugar

1/4 cup honey (preferably a mild variety)

5 large egg yolks

1/4 teaspoon fine sea salt

1 teaspoon vanilla extract

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

For Optional Enhancement:

2 tablespoons vodka or limoncello (prevents overly hard freezing)

For Garnish/Serving Options:

Small fresh basil leaves

Lemon shortbread cookies

Fresh berries (strawberries, blackberries)

Balsamic glaze drizzle

Alternative Options:

Substitute half the basil with mint for a more familiar flavor profile

Add 1/4 cup toasted pine nuts during last minute of churning for texture

Incorporate 2 tablespoons of finely chopped candied lemon peel for citrus accent

For deeper color, add 1 tablespoon of matcha powder to the hot cream mixture

Instructions

Begin by blanching the basil leaves. Prepare an ice bath in a large bowl. Bring a pot of water to a boil and add basil leaves for exactly 10 seconds. Immediately remove with a slotted spoon and plunge into the ice bath to stop cooking and set the bright green color.

Once cooled, remove basil from ice bath and gently squeeze out excess water. Place blanched basil in a blender with 1/2 cup of the measured whole milk. Blend until completely smooth, about 1 minute.

In a medium saucepan, combine the basil-milk puree with the remaining 1 1/2 cups milk and 1 cup heavy cream. Heat over medium-low until steaming but not boiling, about 5 minutes. Remove from heat, cover, and let steep for 30 minutes to infuse the dairy with basil flavor.

After steeping, strain the mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid. Discard solids. Return the infused dairy to the cleaned saucepan.

In a medium bowl, whisk together the egg yolks, sugar, honey, and salt until the mixture becomes pale yellow and slightly thickened, about 2 minutes.

Reheat the infused dairy over medium heat until steaming. Slowly ladle about 1 cup of the hot dairy mixture into the egg mixture, whisking constantly to prevent curdling. This tempers the eggs.

Pour the tempered egg mixture back into the saucepan with the remaining dairy. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon and reaches 170-175°F (77-79°C) on an instant-read thermometer.

Immediately remove from heat and strain through a fine-mesh sieve into a bowl containing the remaining 1 cup of cold heavy cream. Stir in the vanilla extract, lemon juice, and lemon zest.

Place the bowl over an ice bath and stir occasionally until the mixture cools to room temperature, about 30 minutes. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.

Just before churning, stir in the vodka or limoncello if using. Then pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, usually 20-25 minutes, until the consistency of soft-serve ice cream.

Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly on the surface of the ice cream, then cover with a lid. Freeze until firm, at least 4 hours or preferably overnight.

For best texture and flavor development, remove ice cream from freezer 10-15 minutes before serving to soften slightly. Serve in chilled bowls garnished with small fresh basil leaves, alongside lemon shortbread cookies, fresh berries, or with a light drizzle of balsamic glaze if desired.

Basil Ice Cream

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Basil Ice Cream Technique

Basil Ice Cream

Ingredients

Instructions