Pic of Basil ice cream

Basil ice cream

Show ingredients

Basil ice cream

Pudding & Cake Serves 4 1h 30 min
This is a creamy, subtle ice cream – not too sweet – that's delicious with macerated strawberries or raspberries. It's easiest with an ice cream maker, but perfectly possible to make without.


  • 25g basil leaves and stalks
  • 90g caster sugar
  • 3 egg yolks
  • 150ml semi skimmed milk
  • 150ml plus 284ml double cream


Prep time: 1h 20 min
Cooking time: 10 min
  • Step 1

    Whizz the basil and sugar in a food processor. Whisk the basil and sugar mix with the egg yolks until they are pale and thick.
  • Step 2

    Warm 150ml cream and 150ml milk together and then pour over the egg mixture while whisking. Rinse the saucepan out and tip the egg mixture back in.
  • Step 3

    Heat gently until it forms a thicker custard that will coat the back of a spoon. Allow this to cool but if you can't wait, put the saucepan in the sink with a little water and whisk till it's cool.
  • Step 4

    Softly whip the remaining 284ml cream and fold into the custard. Churn in an ice cream maker or to make it without, transfer it to a plastic box and freeze for an hour.
  • Step 5

    Remove from the freezer and run it through the food processor. Repeat this two or three times to stop big crystals of ice forming.
  • Step 6

    Take it out of the freezer to the fridge 15 minutes before you want to eat it.

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