Who is ready for a little twist on ordinary old vanilla ice cream?
Basil ice cream is a real treat that is just so unique you will really surprise your guests with this one!
Today I am using Thai basil which has a slight licorice or anise scent to it
Adding more layers of flavor to this already delicious ice cream!
Of course if you cannot get Thai Basil you will be fine to use all regular basil here with no changes to the recipe.
However I did use a combination of the two because there is just something about the sweet aroma of regular Italian basil that I cannot go without!
This combination of Thai and Italian is a real winner with a bit of orange zest too!
It’s really easy to make and all you need is an ice cream machine and a garden of basil!
Ok maybe not a garden full since all I used was one packed cup full and that’s all you really need to get the fullest flavor
Be sure to pack the basil leaves tightly into the measuring cup for the fullest flavor.
I found that each half cup was 15g by weight
In the past I’ve even added some black pepper for another extra layer of allure and a subtle spicy kick
Add about ¼ teaspoon of fresh cracked black pepper just before freezing in the machine.
I have the older model of the Cuisinart Ice Cream Machine, but here is the newer version
For those who do not have an ice cream machine it is possible to make ice Cream without an ice cream machine CLICK HERE
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS ICE CREAM
Basil Ice Cream
Ingredients
- Full Fat Canned Coconut Milk 1 can (15oz)
- Plant Milk 2 cups (474ml)
- Thai Basil ½ cup packed tightly (15g)
- Italian Basil ½ cup packed tightly (15g)
- Orange zest from 1½ large oranges approximately 1 Tablespoon
- Granulated Sugar ¾ cup (150g)
- Arrowroot (or cornstarch) 3 Tablespoons (30g)
- Xanthan gum ½ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- Green food color *optional as needed
Instructions
- Combine both milks the sugar, orange zest and half the amount of each of the basil into a large sauce pot and heat over medium heat until it starts to bubble slightly.
- Remove from the heat and cover it to steep for at least a half hour (you can do it overnight too for most intense flavor)
- Strain the mixture, discard the basil leaves and the orange zest and then return the milk mixture to the sauce pot
- Add the rest of the basil leaves and the arrowroot and reheat it over medium heat while stirring constantly.
- It will start to thicken as it comes just under a boil and then you can remove it from the heat and add the vanilla extract and the xanthan gum and optional green food color.
- Pour into a high speed blender or a food processor and process smooth
- Transfer the entire mixture a bowl and cool to col before pouring into your ice cream machine as per the instructions on your particular model.
- Once it is frozen to what is more like soft serve, transfer to a container and freeze solid.
Notes
Ice cream will stay fresh in an airtight container in the freezer for up to 1 month
Do you have a recipe for simple coconut ice cream?
Perhaps with the option to add flavour?
Thanks in advance for considering this!
yes sure you can use this as a base recipe (and just leave out the basil, orange etc..)
This is too interesting to not try. Basil is so refreshing. Your vegan creation makes it perfect. Thanks for the link to David Lebovitz’s site for the machine-less method. I want to try that.
Great! I hope you do try! this ice cream is so unique & delicious!