| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 23g | 14g | 30g |
| sugars | fibre | protein | salt |
| 27g | 0g | 5g | 0.10g |
For the longest time, I was on a quest to find a dessert as refreshing yet refined as the Lemon Basil Ice Cream. Its tangy, garden-inspired sweetness encapsulates just the right touch of nature, while being a perfect treat to uplift your mood. Just picturing the Lemon Basil Ice Cream transports me to the vivid colors and rich tastes of my Rocky Mountain home. The beautiful image below can only partially do justice to its allure:
A Bold Flavor Profile
There’s something quite special about the integration of zesty lemon and aromatic basil. It’s not unlike the daring flavors found in game meats or unique trout dishes I often prepare. The freshness of the basil, combined with the tartness of the lemon, creates a harmonious balance of flavors that is genuinely irresistible! It’s vaguely reminiscent of other herb-infused ice cream flavors such as Lavender Honey or Rosemary Fig, but yet, it stands in a class of its own.
A Healthier Indulgence
But don’t just enjoy this ice cream for its outstanding taste alone. Did you know that basil, one of the key ingredients in this recipe, contributes to your health in multiple ways? It’s a rich source of vitamins A, K, and C, calcium, iron, and antioxidants. Pair that with lemon, another vitamin C powerhouse, and you’ve got yourself a dessert that could hold its own in the health department! Check the numerous health benefits of basil here, and of lemons here.
One thing I admire about the Lemon Basil Ice Cream is its versatility. It can be savored on its own, softly melting in your mouth, or as an elegant accompaniment to a warm apple tart or even a slice of olive oil cake. The bold and invigorating flavor profile meshes well with a variety of baked goods to create a gourmet dessert experience.
My love for this Lemon Basil Ice Cream recipe comes from its ability to bring together the best aspects of mountain-inspired cooking. The fresh, vibrant ingredients reflect the outdoors I love so dearly, making it a dessert I would recommend time and time again!
What You’ll Need
- 1 cup of fresh basil leaves
- 1 tablespoon of grated lemon zest
- 1 cup of sugar
- 1 & 1/2 cups whole milk
- 1 & 1/2 cups heavy cream
- 6 large egg yolks
- 1/3 cup of fresh lemon juice
Method
Step One
In a medium saucepan, combine the fresh basil leaves and sugar. Using a muddler or the back of a spoon, gently muddle the basil leaves until the leaves are bruised and the sugar is infused with the flavor of basil.
Step Two
Stir in the whole milk, heavy cream, and grated lemon zest. Heat over medium heat until the mixture is nearly boiling. Remove from heat and let steep for 15 mins to allow the flavors to infuse.
Step Three
In a separate bowl, lightly beat the egg yolks. Slowly pour a small amount of the heated milk mixture into the egg yolks, stirring constantly. This will temper the egg yolks and prevent them from scrambling.
Step Four
Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
Step Five
Strain the mixture through a fine-mesh sieve into a clean bowl. This will remove the basil leaves and any cooked egg pieces. Then stir in the fresh lemon juice.
Step Six
Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours until well chilled.
Step Seven
Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to a lidded container and freeze until firm, about 2-3 hours.
