Little last-bit-of-summer

I didn't make nearly enough ice cream this summer. Maybe because it just doesn't pack well for a picnic. Or maybe because I have big fall & winter baking plans and was saving it up as a 'garnish' for many cakes... we shall see.

But with a bounty of basil, I was inspired to glean one last flavor gasp of summer: basil ice cream. And, though this may sound a bit strange, it pairs quite well with all of those perfect tomatoes right about now.

2 cups heavy cream*
3/4 cup milk (1 or 2%)
1/2 cup sugar
1/4 teaspoon kosher salt
15 to 20 basil leaves, torn or chopped into 1/8-inch pieces
5 large egg yolks

Yields about 1 quart


1. In a medium heavy saucepan, stir together the cream, milk, half of the sugar (1/4 cup), and salt.  

2. Put the pan over medium high heat. Add the basil leaves to the pan. When the milk just begins to bubble around the edges, remove from heat and cover the pan. Let steep for about 20 minutes, or until a sweet basil flavor has infused into the milk/cream. 

1. In a medium heatproof bowl, whisk the yolks just to break them up, and then whisk in the remaining sugar (1/4 cup). Set aside.

2. Uncover the cream mixture and put the pan over medium high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

3. Temper the eggs by adding about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the egg bowl.  Repeat, adding another 1/2 cup of the hot cream to the egg bowl.  Then, return to the pan of cream on the stove and stir the cream as you slowly pour the egg and cream mixture into the pan.

4. Continue to cook the mixture carefully over medium heat, stirring constantly until the mixture is thickened, coats the back of a spatula and leaves a clear mark when you run your finger across it, 1-2 minutes longer. 

5. Strain the base through a fine-mesh strainer and into a clean container. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. 

6. Freeze in your ice cream machine according to the manufacturer’s instructions.  Freeze for at least 4 hours & enjoy!


*I used whole milk instead of cream and added an additional egg yolk for richness, which resulted in a less creamy, more gelato-like texture. 



Slightly adapted from Food52