- Level: Easy
- Total: 4 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 8 scoops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 143 mg
- Sodium
- 188 mg
- Level: Easy
- Total: 4 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 8 scoops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 0 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 143 mg
- Sodium
- 188 mg
Ingredients
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.
