Basil Ice Cream

Name: Basil Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 1 cup (25 g) packed basil leaves; 3/4 cup (150 g) sugar; 2 cups (500 ml) heavy cream; 1 cup (250 ml) whole milk; Pinch of salt; 5 large egg yolks; 1 lemon, preferably unsprayed

December 9, 2011

Italians will often serve a Torta di Verdura for dessert, a cross between a cake and a tart packed with leafy greens. The first time I tried it I was unsure if I’d like it, but I found it unusually delicious and devoured the slice offered. Italian basil, which has a slight aniselike scent, provides the base for this herbaceous ice cream. This is wonderful to make in the summer when large bunches of basil are abundantly available at the market.

Recipe notes

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