Sweet Basilica ice cream
By: 
 
Herbal ice cream at its very best! The method used is specifically geared to "protect" the tender basil from prolonged heated cooking.
Ingredients
  • about 25 gram of packed fresh basil leaves (about 1 pot's worth)
  • 200 ml (3/4 cup) sugar
  • 500 ml (about 2 cups) heavy cream
  • 250 ml (about 1 cup) whole milk
  • 5 egg yolks
  • zest of 1 lemon
  • pinch of salt
Instructions
  1. Using a household blender or food processor, grind the basil leaves together with the sugar and half of the cream until the mix is very smooth.
  2. Put half of the basil mix in a bowl together with the remaining half of the cream and set aside for now..
  3. Put the other half of the basil mix in a saucepan together with the milk, the salt and the egg yolks.
  4. While whisking, bring this basil-milk mix to an almost-boil (or, to be specific, to the so-called Nappe-stage: about 82-84º Celsius /180-183 º F).
  5. Take the resulting custard off the heat and pour it into the bowl with the remaining basil-cream mix that we put aside before (if you're worried about possible bits of scrambled egg or larger remaining pieces of basil leaves, pour the custard base through a sieve or a strainer!).
  6. Zest the lemon directly into the base in the bowl, stir and let cool down.
  7. Preferably chill the base in the refrigerator for at least a couple of hours or over night before churning.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2021/09/sweet-basil-ice-cream/