DIY





Nutty Basil Lemon Ice Cream


| 7/17/2012 1:10:04 PM



 Basil-Lemon Ice CreamNutty Basil Lemon Ice Cream 

In the last year, I’ve really been into crafting my own ice cream. I feel like I’ve gotten the method down for my favorite style—custard—so I’ve been experimenting with whatever happens to be in season when inspiration strikes. Yesterday, it was my big patch of basil growing just outside the front door. I had already made three jars of pesto for the freezer and I noticed a half gallon of milk in the fridge and some leftover pine nuts, so I decided … why not turn this all into ice cream? Here’s a delightfully nutty, citrusy ice cream that delivers just the right hint of basil, with a little crunch to make it interesting.

Here’s what I did:

1 ½ cups whole milk

1 ¼ teaspoons lemon extract, divided



½ cup basil leaves, roughly torn

TINA FOX
9/15/2012 3:12:20 AM

This turned out GREAT! Recipe does not say when to add the heavy cream, so I added to the milk after I strained the torn basil (was not sure if the high fat would alter the basil infusion)


lucy mcculloch
9/9/2012 5:58:33 PM

What did you do with the 1 cup of cream? Drink it?




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