Basil Ice Cream

Basil Ice Cream

Yes, you read that correctly, “Basil Ice Cream”

No I am not pregnant and no I did not get lost in that special herb garden and start hallucinating!

If you have never tried basil ice cream, you are in for a treat!

The first time I had this was when I won a lunch for two at the only 5 star restaurant in New Jersey (at that time back in 1992) The Ryland Inn.

This was when my passion for pastry was just starting to bud and I answered all the questions correctly in a Foodie Quiz in the county newspaper!

I was awarded a special lunch for 2 and so I took my mom.

What a fabulous experience, I remember it vividly to this day; we were like two Cinderellas going to the ball!

Just regular folks being wined and dined and our taste buds experienced food as we never knew possible!

It was here that I was served Cracked Black Pepper & Basil Ice Cream with a warm Summer Fruit Cobbler!

Please be adventurous and try this out for yourself, besides what else are you going to do with all those egg yolks leftover from the Swiss Buttercream Recipe!??

For those of you who do not have an ice cream freezer, click here!

For those of you who like the one I have click here!

I decided to switch out the black pepper for an orange zest and its juice. But if you are feeling really courageous then go for the fresh cracked black pepper!  I do love it both ways, but I was feeling a bit orange-y today! (Must be the Florida rubbing off on me- hehe)

5.0 from 1 reviews
Basil Ice Cream
Prep time
Total time
Be sure to cool the angláise as fast as possible, it must gt to 45°f in under 2 hours to avoid the Danger Zone!
Serves: 6 cups
  • Heavy Cream 2 cups (475ml)
  • Whole Milk 2 cups (475ml)
  • Fresh Basil 1 cup (firmly packed) DIVIDED IN HALF (80g)
  • Orange Zest 1 orange
  • Egg Yolks 8 (145g)
  • Granulated Sugar ¾ cup (150g)
  1. Combine the heavy cream, whole milk, orange zest, half of the sugar and the first half of the basil in a medium sauce pot and bring to a boil.
  2. Turn off the heat and cover the pot and allow to steep for at least 30 minutes
  3. Once the basil is steeped into the cream mixture, prepare the anglàise by bringing it back to a boil.
  4. Meanwhile combine the egg yolks and other half of the sugar in a large mixing bowl and whisk smooth.
  5. When the cream mixture comes to a boil, temper the eggs (see video demonstration) and cook to nàppe. (170°F - 77°c on an instant read thermometer)
  6. Pour entire mixture into a blender and add the remaining basil, puree and then strain through a fine mesh sieve and cool quickly to avoid the Danger Zone
  7. Once the basil anglàise is cold, pour into ice cream freezer and churn into ice cream.
  8. Transfer to a storage container and freeze solid
Freeze Ice Cream to solid after it has been churned in the ice cream machine.

Store in an airtight container for up to 2 months






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  1. Gretchen you forgot to include half of the sugar to be added in Item #1 of your written Recipe Instructions. As you show this in you video.

  2. Hi gretchen thank for the tips on bringing. Food to the right temperature. Thank for the basil ice cream recipe I will be making for labor day weekend. Will let you know how it came out thank. For taking the time out to do what you do

  3. Love basil. Can’t wait to try this. Also love sorbet. Any suggestions on how to infuse the sorbet with basil and orange?

  4. Would this recipe work for rose or lavendar petals? What would you suggest to use besides orange zest that wouldn’t be too overpowering?

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