There are many things I love about our new home. Friendly neighbors, an attic, packages delivered to my front door. A real dining room. Stairs! The neighborhood is wonderful; we’re in walking distance to downtown as well as a beautiful trail for nature walks. After years of living next to a fire station, we now enjoy quiet evenings (and as the world’s lightest sleeper, I really appreciate this). I’m excited about having a real Halloween in the fall where costumed children come to my door for treats (I promise not to give them boxed raisins even though I hate keeping candy around). I have to say, though, my favorite thing about home ownership so far is our large back deck. I finally have a garden! I still squeal with excitement every time I see a new veggie:
I’ve been growing three types of tomatoes: heirloom, cherry and grape. I’m also growing strawberries, zucchini, squash, cucumbers, jalapenos, bell peppers, and pretty much every herb I can get my hands on. The herbs have been an interesting experience. For the first time ever, I actually have MORE herbs than I know what to do with as opposed to in the past when I’d have to pay way too much and then struggle to finish them all in time. Suddenly I find myself making quite a bit of pesto, herb marinades and my guilty summer pleasure: fresh herb ice cream. I’ve been making basil ice cream for years and now my mind is brimming with possibilities. Rosemary citrus ice cream. Lavender honey ice cream. Have you tried any combinations worth recommending?
Basil mint is my favorite combination at the moment. It’s a real crowd pleaser! I’ve used a LOT of herbs in this recipe. You can get away with using less, but the flavor will be more subtle. The jury is still out for me on whether blanching the herbs makes a noticeable difference. My culinary school instructors insisted this is the way to go so I continue to blanch the herbs. It apparently brings out the flavor, and the wilting certainly makes managing such a large quantity of herbs easier. You can adjust the ratio of cream and milk as long as you use two cups total. For an incredibly rich ice cream, use all cream. If you prefer the ice cream a bit lighter, use a mixture of half cream and half milk.
Basil Mint Ice Cream
Ingredients
- 2 ounces basil
- 1 ounce mint
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 6 large egg yolks
- 5 ounces sugar
- vanilla extract
- optional: 2-3 drops green food coloring
Instructions
- Quickly blanch the basil and mint in boiling water and then transfer the herbs to an ice bath to halt the cooking process. Drain and set aside.
- Add cream, milk and a splash of vanilla to a saucepan on medium heat. Bring the liquid to a gentle simmer.
- While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.
- When the cream is just starting to simmer (don’t boil it), slowly temper it into the yolks while whisking.
- Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion for several minutes until the mixture coats the back of a wood spoon or rubber spatula. Remove from the heat and add the herbs.
- Puree the basil, mint and cream in a blender. Allow the mixture to infuse for at least an hour for best flavor. Strain the cream through a fine mesh strainer and allow to chill thoroughly in the refrigerator.
- If using, stir in a few drops of green food coloring.
- Make ice cream according to the manufacturer’s instructions.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Recipe Troubleshooting
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angela says
I am growing a lot of veggies and herbs also. I love this basil ice cream idea. It would go well with a piece of chocolate cake!
Mad Dog says
That basil mint looks stunning. Those zucchini flowers are delicious stuffed and deep fired ;-)
musingmar says
What a beautiful ice cream! It was a delight to read about your pleasure in your new home and particularly with your garden. Enjoy the adventure!
Mama's Gotta Bake says
Congrats on your new home! …and don’t give the kids raisins at Halloween!
Grubarazzi ( says
Triple amazing! I love my home for those very same reasons, especially the garden. I can’t wait to start seeing more of them peeping out… it’s slow this year because we are trying to do the organic thing… no fertilizer… oy. This ice cream looks refreshing and gorgeous. I might have to pull out my ice cream maker for this. Do you think coconut or almond milk would be good for this?
Savory Simple says
Coconut milk works great! Almond milk doesn’t have enough fat by itself.
Catalina says
I had basil ice cream a few months ago and totally loved it, adding mint may it take in over the top and make it an obsession!
atasteofmadess says
This looks so good! I need to get me an ice cream maker, I love anything mint!
Cake in the country says
Oh I have a lot of basil and a lot of mint growing at the minute. I spy ice cream in my future!
mayihavethatrecipe says
I was just thinking what to do with all the mint i have in my garden and i found this recipe and I also just planted basil…this seems like the perfect summer treat! Can’t wait to try it!
Nami says
Choco mint is my kids’ favorite (thanks to my husband who introduced it to them exclusively), and they want me to make it. Your Basil Mint Ice Cream sounds a lot more refreshing and delicious. Congrats on your new home! It’s a lot to do when owing a house, yet it’s nice to have backyard, community, neighbors, and all. Yes, and Halloween! :-) Love this ice cream very much. Saving…and maybe kids can add chocolate. =)
Lorraine says
There’s so much to love about your new place! I don’t have much of a green thumb which means that I really appreciate when people can grow things! :)
Colleen says
Such a beautiful looking ice cream! And no doubt, the taste is even better. There is a restaurant near me in Boston that has an awesome Thai basil ice cream that I LOVE. And now I think I need to try your recipe at home!! YUM.
The Domestic Rebel says
Ohmagawd. This looks SO good. Mint ice cream is, hands-down, the most refreshing ice cream flavor for summertime. Adding basil sounds so fresh and unexpected. Awesome! And I am loving your adorable little pantsless veggies! If only I could keep my perpetually-snoopy dogs at bay, I’d have my own garden with fresh tomatoes and zukes.
Kathryn says
Such a wonderful combination of flavours, I love the freshness of the mint and the basil.
Anna says
Wow I love how creative you are with your flavour combos, and your photography is simply stunning!