Preparation Time: 30 minutes (Additional set time for ice cream overnight)
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Have you ever tried a basil and honey combination for an ice cream? We tried it for the first time on our trip to France in august and fell in love with it. We got the recipe from Chloe’s family and i decided to try it out when we got back. This is such a creamy and delicious ice cream! You should definitely try it before the fall and winter season hits us…. Well on second thoughts there is no season for ice cream!!
- 2 Cups fresh basil leaves lightly chopped
- 1 cup whole milk
- 1/3 cup heavy cream
- 3 egg yolks
- 3 tablespoon honey
- Pinch of salt
- Ice cream maker
- Food thermometer
- Ice cream cones (I actually walked over to my neighborhood ice cream shop and asked for a few :))
Pour the whole milk and heavy cream into a cooking vessel. Wash and roughly chop the basil and add to the milk. Bring to a boil over medium heat. Once boiling turn off the heat and let the mixture cool. Now place it aside for 2-3 hours or overnight in the refrigerator.
Strain the basil leaves out of the milk. Add egg yolks to a bowl along with about 1/3 cup of the milk and mix well. Add the eggs into the remaining milk and place vessel on low heat. As the mixture warms up add in the honey and salt and continue stirring. Bring the mixture to 183F and turn off the heat. This mixture better known as creme anglaise should be slightly thick (Tip – Run you finger on the spoon.The mixture should leave a line for a second or so and then come together). Set aside to cool and then place in the refrigerator for 2-3 hours.
Now get your ice cream maker ready. Make sure that the ice cream bowl has been frozen overnight to get the best consistency. Follow directions for the ice cream maker. I ran mine for about 20 minutes to get a smooth creamy texture. If you want it slightly firmer, place in an air tight bowl in the freezer for a couple of hours. Serve in a cone or cup!