This combination of aromatic, fresh basil and sweet vanilla ice cream makes for an exciting twist on a classic dessert. Perfect for those looking to explore new and exciting tastes, this ice cream offers a subtle herbal note that pairs wonderfully with summer fruits or can be enjoyed on its own as a sophisticated treat. Ideal for adventurous palates, Basil Ice Cream is a delicious way to elevate your dessert game.

Ingredients

• 1 ounce fresh basil leaves, chopped
• 1/2 cup monk fruit sweetener
• 2 cups heavy cream, divided
• 1 cup whole milk
• 5 egg yolks
• 1 teaspoon vanilla
• Zest of 1 lemon
• Pinch of salt

Instructions

• Place basil, heavy cream, and milk in a saucepan. Cook and stir over medium heat until simmering; remove from heat before it comes to a boil.
• Whisk egg yolks, monk fruit, vanilla, and lemon zest together in a bowl until monk fruit dissolves and mixture is smooth.
• Slowly steam 1/4 cup of the hot cream mixture into the egg mixture, while whisking constantly, to temper the egg yolks.
• Pour in egg mixture into the saucepan, whisking constantly, and cook over medium heat until liquid thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
• Pour thickened liquid into a strainer and press with a rubber spatula, leaving basil, lemon zest, and any cooked egg.
• Allow to cool to room temperature and either transfer into a bowl, cover, and place in freezer for a minimum of 90 minutes, or place in ice cream maker and follow your equipment instructions to freeze.

Recipe from Whitney Law