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
Recipe by Gretchen's Bakery at