Basil Ice Cream

Basil Ice Cream
Photo by George Whiteside


  • ½ cup heavy cream
  • 4 large egg yolks
  • 3 tablespoons fresh basil
  • ½ cup sugar
  • 1 instant-read thermometer
  • 2 cups whole milk
  • 1 ice cream maker

Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute. Beat together yolks and remaining 1/4 cup sugar i...

View full recipe at Epicurious


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