Lemon Basil Ice Cream

Based on David Lebovitz’s Basil Ice Cream from The Perfect Scoop by David Lebovitz, Ten Speed Press

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Makes 3 cups

Ingredients:

  • Zest from 1 lemon

  • 1 cup basil leaves, lightly packed

  • 2 cups heavy cream

  • 1 cup milk

  • 5 egg yolks

  • ⅓ cup of sugar 

Directions:

  1. Bring out a large bowl for the custard to cool in.  Fill another container - one that will hold that bowl -  halfway with water and add a tray of ice cubes. Set aside.

  2. Blend basil and ¼ cup of heavy cream in food processor. Set aside.

  3. In a medium bowl, whisk the egg yolks and sugar.

  4. Put remaining heavy cream and milk in a medium saucepan, using medium heat, heat until hot, but not boiling.

  5. Slowly add half of the dairy mixture into the eggs, whisking constantly. Add mixture back to the pan.

  6. Stirring constantly with a rubber spatula, cook the custard until it thickens enough to cover the back of a rubber spatula.

  7. Transfer the custard to the medium large bowl, if there is a bit of cooked egg in the corner of the pan, that’s fine to add with the rest of the custard. Put bowl in ice bath. Add reserved basil and lemon zest.

  8. When cool, transfer to a container and cool further in the fridge overnight (or for 6 hours). Once cooled, strain basil out of half of the mixture.

  9. Churn in an ice cream maker. 

  10. Serve over your favorite pie or as is!


Ice cream can be made without a machine!

Lebovitz has some nice instructions on his blog detailing how to do so.
Click here to learn more

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