Thai Basil & Lime Ice Cream!
Have loads of basil? Tired of making pestos? This basil packed ice cream recipe is here to help!
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You’ll need; milk, cream, milk powder, sugar, eggs, lime leaves, Thai basil, & lime zest!
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In a large saucepan, combine the milk & milk powder. Whisk to combine & then stir in the cream.
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Add the sugar and set to warm over medium heat.
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Separate 3 eggs, keeping the yolks, and add to a small bowl.
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Once your dairy mix has warmed, you’ll temper the yolks. While whisking, ladle in the warm milk...
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...into the yolks, gently warming the egg. After 1/2 the dairy mix is added, pour back into the pot.
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Add the Thai basil & lime leaves. Let the ice cream base come to a low simmer.
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Don’t forget to add your fresh lime zest!
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Fresh basil is fragrant & sweet! Don’t have any Thai basil handy? Use Italian basil instead!
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After simmering, prepare an ice bath (1 large bowl with ice water, with a smaller bowl nestled)...
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Add the base to the bowl & cool for 20 minutes. Add green gel food coloring, stir & strain.
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Chill the mix in the fridge for 1 hour, & then churn. You can eat right away...
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... or freeze to get a bit firmer. A lined bread pan or ice cream Tupperware works great!
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Creamy, rich, & bursting with Thai basil flavor! This ice cream is perfect on it’s own...
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Or as a grown up ice cream Sundae with whipped cream & chopped unsalted peanuts...
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... or, in a cone!
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Enjoy this unique & delicious ice cream during basil season!
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Find the full recipe on my blog!
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