Basil Ice Cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

Basil ice cream sounds a bizarre notion, but think about it. Basil is one of the sweetest of herbs with no hint of bitterness or sharpness. The recipe and idea comes from George Blanc’s The Natural Cuisine, and is inspired. It works wonderfully with lightly poached peaches.


  • 450 ml/¾ pint milk
  • 1 vanilla pod
  • 1


Place the milk, vanilla pod and basil in a pan and bring slowly to the boil. Whisk the sugar and egg yolks in a bowl until pale and thick, and pour on the boiling milk, stirring constantly. Set the bowl over a pan of simmering water, making sure that the base does not touch the water. Stir for about 5 minutes, until the custard thickens and will coat the back of the spoon. Remove from the heat