Basil Chip Ice Cream
A cool, herbaceous, and delicious treat! This Basil Chip Ice Cream recipe is smooth, creamy, and decadent. Dark chocolate chips are folded in to the mixture, offering a rich chocolatey bite. Top with extra chocolate chips or chocolate chips - this is an unexpected yet delectable dessert!
Servings: 16 servings
Ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1-2 cups fresh basil
- 1 tsp vanilla bean paste or extract
- Pinch salt
- 1 cup dark chocolate chips
Instructions
- In medium saucepan, combine whole milk, cream, sugar, vanilla bean paste, and pinch of salt. Bring to a simmer, remove from heat.
- Add the basil, allowing to steep for at least 1 hour (preferably longer for stronger basil taste).
- Add mixture to prepared ice cream maker, and process according to manufacturer's instructions. See note if you're without an ice cream maker!
- Fold in chocolate chips before transferring to plastic storage containers.
Notes
No ice cream maker? Try this!
- Once mixture is cooled, add to a freezer safe container, and pop in the freezer. Ideally, you'd be able to mix it up every 1-2 hours.
- An ice cream maker brings the mixture's temperature down while naturally whipping air in to the ice cream. This equates to light and fluffy ice cream, with minimal ice crystals.
- Note that if you try this shortcut, you may end up with lots of ice crystals. Doesn't it mean it still won't be delicious!
- My Ice Cream Maker (it's the attachment for my KitchenAid Stand Mixer!).
- Vanilla Bean Paste