Basil Vanilla Ice Cream - A creamy vanilla ice cream with a delightfully fresh, earthy basil flavour, that's not overpowering. And then top it with an easy chocolate magic shell sauce, and you've got a habit-forming ice cream!

Basil Vanilla Ice Cream

Servings: 1 .25 L
Author: Dini from The Flavor Bender
A perfectly sweet, creamy vanilla ice cream with a delightfully fresh, earthy basil flavour that's not overpowering!
Print Recipe


  • 1 1/2 cups full cream milk
  • 3 cups Whipping cream
  • 6 egg yolks
  • 25 g basil a combination of leaves and stalks is fine
  • 10 g basil leaves about 10 large leaves
  • 150 g sugar
  • 1 tbsp vanilla extract or seeds from 1 vanilla pod


  • Combine the sugar, milk and basil in a saucepan and bring it to a simmer.
  • Then remove it from the heat, cover, and set it aside for 30 minutes or up to one hour (to let the milk be infused with the basil flavour).
  • Drain the milk from the basil (and squeeze any milk out of the basil leaves and stalks too) and leave it aside. Discard the basil.
  • In a bowl, whisk the egg yolks and add the basil infused milk, along with the vanilla. Return the milk to a saucepan and heat it gently while stirring, until the custard thickens. If the custard is able to coat the back of a spoon and you can trace a clean path on it with your finger, then the custard is done.
  • Stir in the whipping cream with the custard. Place half of this mixture in a blender, and add the 10g of Basil leaves and pulse until the basil leaves are blended with the mix.
  • Return the basil mix back with the rest of the ice cream, and let this mix sit in the fridge to chill for at least a few hours or overnight (preferred)
  • Churn according to your ice cream maker's instructions.

No Ice-Cream machine? No problem!

  • Transfer the custard into a flat bottomed, large dish with a lid and keep it in the freezer.
  • Every hour, check on the custard and break the hardened sides with a fork at first, and with a hand held beater later, until the ice cream sets completely.