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
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.
