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

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?

Subscribe Today - Pay Now & Save 64% Off the Cover Price

Money-Saving Tips in Every Issue!

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters

click me