Basil Ice Cream
Today is my birthday (the big 2-7), and all I feel like doing is sleeping in and eating basil ice cream. Instead, I will be getting up at the crack of dawn to board a plane to the West Coast for a week (yay!), so I’ll keep today’s post short and sweet.
I first tried and made basil ice cream back in culinary school. It was my chef instructor’s favorite dessert, and he even went as far as to say that if he were on his deathbed, this ice cream would be his last dying wish.
I totally get it.
If you’ve never had basil in a sweet application before, you’re in for a treat–and don’t worry, this ice cream does not taste like pesto. I’m pretty sure that was my biggest concern when I first heard the words ‘basil’ and ‘ice cream’ used in the same sentence.
But it totally works.
And it is really, really good.
If you’re a fan of mint ice cream, I can almost guarantee that you will like this. Basil is related to the mint family, so it has a similar cooling effect in ice cream.
The trick to making this is to prepare a classic ice cream base, and infuse this with blanched, pureed basil leaves. Once the ice cream has infused, you simply strain the mixture (to remove any larger basil leave chunks) and churn it away in your ice cream machine.
For some reason, my basil leaves wilted and browned fairly quickly once I got them from the market, which is why my ice cream is a duller, dark green color…but this should yield a relatively light colored, green ice cream. The flavor will be the same regardless, so don’t worry if your ice cream is a slightly different hue.
Hope everyone has a great weekend and I’ll be back soon with California pictures!
Serving Size: 1
Amount Per Serving: Calories: 247 Total Fat: 16g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 155mg Sodium: 56mg Carbohydrates: 23g Fiber: 0g Sugar: 23g Protein: 5g