lemon-basil ice cream

​I love gardening. Watching things grow is amazing. My garden is a collection of things I have grown from seedlings and some that I have grown from seeds. I have watched them grow from little sprouts to huge strong and fully developed plants. I have had a few trials...my broccoli was completely invaded and ruined by broccoli worms, maybe I’ll get to see some pretty butterflies 🦋 One thing that has given me great pride is my basil. It is so hearty and over three feet tall. I have made caprese salads and lots of pesto. I have used it on pizza, on salads, and in sauces.

This time I thought I would try something new. Ice cream. I tried it two ways...one with regular milk and cream and another with coconut milk. Both were equally decadent and delicious. The cow’s milk is very traditional and really enhances the basil. The coconut milk is great for those with dairy allergies or those who are vegan. It also has a more tropical flair.
1 cup Organic Heavy Cream 
1/2 cup Organic Whole Milk
Lemon Basil Sugar*
Sea salt
3 Egg yolk
​
  • In a small pot, simmer cream, lemon basil sugar* and salt until sugar completely dissolves.
  • Remove pot from heat. 
  • In a separate bowl, whisk the egg yolks. Slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. 
  • Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees).
  • Strain through a fine-mesh sieve into a bowl. Add in juice and zest of 1 lemon. 
  • Cool mixture to room temperature. Cover and chill at least 4 hours or overnight in the refrigerator. 
  • Place in freezer until frozen (about 4-6 hours) or churn in an ice cream machine according to machine instructions. 

*Lemon Basil Sugar: In a food processor, pulse together zest of 1 lemon and 1/2 cup Basil with 2/3 cup granulated sugar until smooth

Pro tips: 
  • You can substitute equal coconut milk for cows milk/cream for a dairy-free version
  • Using the zest additionally to the juice, you get the nice bright lemon flavor without messing up the consistency.