Uses for garden basil part 2: sweet basil ice cream

by Katie

Last week, I talked about very green pasta salad, the first in a series of posts about how I’m trying to find uses for the huge basil bush that is taking over my yard. Today we go a little further afield, away from “comfortable” and into “unusual:” basil ice cream.

I got the idea from Jeni’s Splendid Ice Cream at Home, my favorite ice cream cookbook ever and one that’s been featured here on FoodLush before. I followed her recipe to the letter (right down to the inclusion of praline pine nuts and oh my STARS those little nuggets are insanely tasty) but I think the technique would work with any base ice cream recipe you prefer. Basically, you make vanilla ice cream except don’t add the vanilla. Once you have cooked the custard, tear up a handful of basil leaves, toss them in, and let them steep while the custard cools. Before freezing, strain out the basil leaves and voila- beautifully basil-scented ice cream.

It sounds weird, you guys, but trust: it is delicious. The basil is herbal but light and subtle. It is not-too-sweet, but doesn’t come across as weirdly savory or anything– it just tastes green, if that makes any sense. If you have a bunch of basil and you’re looking to experiment, I highly encourage you to check it out: it’s a perfect unusual flavor for the end of a summer barbecue.

(Photo from me)

Comments

[Tara C.]

That sounds really good! But including the words "ice cream" probably makes just about anything sound good to me.

[Sasha]

When I was in Germany earlier this summer, I went to a restaurant that served basil ice cream with strawberries. I was amazed at how delicious it was!

[H]

This sounds great! My neighbor made basil wine and as strange as that sounds, it was delicious too. Your description of "green" taste is exactly how I'd describe the wine. It was light, refreshing and green. I recently made lemon-basil frozen ice pops (simple syrup infused with basil, add lemon juice and water, freeze - easy peasy) and they are fantastic. I think adding some vodka for a slushy would be good too, although I haven't tried that.

Basil is my new go-to herb.

[Elissa]

Like you we have an abundance of basil so I've loved your last two posts :) My husband has been talking about making a simple syrup using our cinnamon basil plant for cocktail purposes--will let you know how that goes.