Sweet and refreshing, basil ice cream is an impressive and unexpected dessert that is so simple to make.  I used more cream than I typically use in my recipes because some of the cream will evaporate when it is simmering with the basil on the stove.

basil ice cream

 

Basil Ice Cream

The Basil Ice Cream
3 cups heavy cream
1 cup whole milk
1 cup fresh basil, chopped
2/3 cup sugar
1 tsp vanilla
1/2 tsp salt
1/4 cup coconut rum

Making the Ice Cream
In a small saucepan, heat 2 1/2 cups of heavy cream with the fresh basil. Bring mixture to a boil then reduce heat and allow to simmer for 15 minutes. Remove from heat and steep the basil in the cream until the cream has cooled completely. Pour cream through a strainer to remove all of the fresh basil.

In a large mixing bowl, whisk together remaining ice cream ingredients (including remaining 1/2 cup of heavy cream) and basil cream until thoroughly combined and sugar has dissolved. Pour ice cream mixture into your ice cream maker and run the machine for about 25-30 minutes or until the ice cream is formed. Place ice cream in the freezer to finish freezing.

Once ice cream is firm, scoop and garnish with fresh basil leaves.

basil ice cream unicorn

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