Recipe courtesy of Tyler Florence
Basil Ice Cream
Total:
4 hr 30 min
(includes freezing time)
Active:
30 min
Yield:
8 scoops
Level:
Easy
Total:
4 hr 30 min
(includes freezing time)
Active:
30 min
Yield:
8 scoops
Level:
Easy

Ingredients

  • 3 cups half-and-half
  • 2 cups packed basil leaves 
  • 3/4 cup sugar 
  • 1/2 teaspoon salt 
  • 6 egg yolks 

Directions

Place the half-and-half, basil, sugar, salt and egg yolks in a blender. Blend until completely smooth.

Transfer the mixture to a double boiler, and heat, stirring constantly, until the eggs just begin to thicken and the sugar has dissolved. Remove from the heat and strain through a fine-mesh sieve into a metal bowl. Set the bowl in an ice water bath to rapidly chill.

Churn in an ice cream machine according to manufacturer's instructions. Freeze until ready to use.

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