Do you ever set your heart on something, spend all day thinking about it, and then when it comes to finally eating it you realize it is no longer on the menu? I don’t want to say I was brokenhearted when I discovered that Sweetgreen had taken radishes off their seasonal menu but I was pretty darn close to that. Luckily for me, I discovered that the basil blueberry lemonade is back for the summer.
I’ve been making a lot of super sweet ice creams of late so I decided to follow Sweetgreen’s lead and make myself some basil ice cream. Not sold on the idea of basil ice cream? No shame in that, just take the basil out of the recipe and enjoy some blueberry ice cream!
This was my first dabble in savory ice cream of sorts so it was a little bit of trial and error. True story, everything about ice cream making is trial and error. I steeped the basil for an hour which produced a deep basil flavor to the sweet cream base but this time could be shifted based on the kind of flavor you want to achieve.
Do you have any savory ice cream flavor suggestions? I’d love to hear them!
- 1 Cup whole milk
- 2 Cups heavy cream
- 5 Egg yolks
- ½ Cup sugar
- 3 Tablespoons chopped basil
- 2 Cups blueberries
- Juice from 1 lemon
- Combine milk and cream over medium heat and bring to a simmer
- While milk and cream are heating, vigorously whisk egg yolks and sugar together
- Once milk mixture is simmering, temper into egg yolks
- Add basil to batter and put in fridge to cool for an hour
- Add blueberries and lemon juice to a blender and pulse a few times to break them up
- Pass batter through a strainer to remove the basil
- Mix blueberries and lemon juice to milk mixture, cover and refrigerate until cool (8 hours or overnight)
- Once cool, churn according to manufacturer’s instructions
Pin it for later: