![Lemon Basil Ice Cream](http://www.fustinis.com/cdn/shop/articles/20240326201712-desserts_b24da3cb-b11a-4dcb-a452-dc52776bc2db.jpg?v=1713291706&width=1100)
Lemon Basil Ice Cream
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Lemon Basil Ice Cream
Category
Desserts
![Image of Lemon Basil Ice Cream](https://images.getrecipekit.com/20240326201712-desserts.jpg?aspect_ratio=16:9&quality=90&)
Ingredients
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 1 cup packed basil leaves
- zest of 1 lemon
- 4-5 egg yolks
- 3/4 cup sugar
- 1 pinch of salt
Ingredients
Directions
- Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut off the heat and let it infuse. Make sure to stir so the bottom doesn't scorch. Let sit and infuse until no longer hot, but still warm.
- Separately, whisk together the egg yolks, vinegar and sugar until they are light in color from the air that you've incorporated. Set aside.
- Mix the basil milk in a blender until uniform. Temper the yolks by adding a bit of the warm liquid to them gradually while stirring. Return it all to the saucepan and stir it constantly over low heat until it thickens to the point where you can leave a track with your finger on the spatula. Let it cool for 10-15 minutes, then pour the liquid into the frozen ice cream container and run it through the ice cream maker until deliciously thick.