Basil Ice Cream


  • 2 cups whole milk
  • 3 tablespoons chopped fresh basil
  • ½ cup sugar
  • 4 large egg yolks
  • ½ cup well-chilled heavy cream
  • Special equipment: an instant-read thermometer; an ice cream maker


  1. Beat together yolks and remaining ¼ cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water, add cream and stir until cold, 10 to 15 minutes.
  2. Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

Recipe Notes

Adapted from Gourmet 2004