Basil Ice Cream

Total Time:
4 hr 25 min
Prep:
15 min
Inactive:
4 hr
Cook:
10 min

Yield:
8 scoops
Level:
Easy

Ingredients
  • 3 cups half-and-half
  • 2 cups packed basil leaves
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 6 egg yolks
Directions
  • Place the half-and-half, basil, sugar, salt and egg yolks in a blender. Blend until completely smooth.

  • Transfer the mixture to a double boiler, and heat, stirring constantly, until the eggs just begin to thicken and the sugar has dissolved. Remove from the heat and strain through a fine-mesh sieve into a metal bowl. Set the bowl in an ice water bath to rapidly chill.

  • Churn in an ice cream machine according to manufacturer's instructions. Freeze until ready to use.


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    This recipe is featured in:

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