The Pioneer Woman Tasty Kitchen
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Lemon Basil Ice Cream

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Level: Easy

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Description

Embrace the summer heat with this delightfully refreshing ice cream.

Ingredients

  • 2 cups Milk
  • 1 cup Heavy Cream
  • 1 teaspoon Lemon Zest
  • 1-½ cup Packed Basil Leaves
  • 5 whole Egg Yolks
  • ¾ cups Sugar
  • 1 pinch Salt

Preparation

1. Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut of the heat and let it infuse. Make sure to stir so the bottom doesn’t scorch. Let sit and infuse until no longer hot, but still warm.

2. Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you’ve incorporated. Set it aside.

3. Mix the basil milk in a blender until uniform.

4. Temper the yolks by adding a bit of the warm liquid to them gradually. Keep stirring constantly, scraping down the sides to avoid scrambled eggs.

5. Return it all to the sauce pan and stir it constantly over low heat until it thickens to the point where you can leave a track with your finger on the spatula.

6. Let it cool for 10-15 minutes, then pour the liquid into the frozen ice cream container and run it through the ice cream maker for 50-60 minutes.

5 Comments

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aliceb on 7.9.2010

Thanks, abbylyn – that’s kind of what I was thinking as a starting point!

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abbylyn on 7.9.2010

aliceb, in other ice cream recipes I’ve used around a cup of sugar. But for this I wouldn’t want to overwhelm the lemon, so I’d start out with 3/4 cup or so and go from there. I know it’s not my recipe, but I hope that helps you!

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missamy on 7.9.2010

This looks so delightful Georgia! Can’t wait to try it out.

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mainedish on 7.8.2010

This looks so intriguing and good!! I think I may go buy an ice cream maker just to try it!! Thanks!

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aliceb on 7.8.2010

I would love to try this recipe, but I noticed you include sugar in step 2, but there is no sugar amount in the ingredients. How much should I add to the egg yolks? Thanks!

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