Basil Ice Cream

  • Level: Easy
  • Total: 4 hr 30 min (includes freezing time)
  • Active: 30 min
  • Yield: 8 scoops
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3 cups half-and-half

2 cups packed basil leaves 

3/4 cup sugar 

1/2 teaspoon salt 

6 egg yolks 


  1. Place the half-and-half, basil, sugar, salt and egg yolks in a blender. Blend until completely smooth.
  2. 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.
  3. Churn in an ice cream machine according to manufacturer's instructions. Freeze until ready to use.
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