Basil Ice Cream

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Basil Ice Cream

Signature dessert that will keep you wanting more after each bite.


Bring half and half, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2 quart heavy saucepan while 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 in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add your half and half mixture in a stream, beating until combined well.

Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175° F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl into a larger bowl of ice water and stir until cold, 10-15 minutes.

Stir in vanilla and cream and freeze in an ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

Sprinkle with additional chopped fresh basil to serve. Enjoy!


2 cups
Half and Half
3 tbsp
North Shore Living® Basil, minced
1/2 cup
Large Egg Yolks
2 tsp
Vanilla Extract
1/2 cup
Cold Heavy Cream

Time to cook

190 minutes