ice cream
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Basil Mint Ice Cream

Basil Mint Ice Cream - Made with fresh herbs and all natural ingredients, this simple ice cream puts store-bought varieties to shame.
Course: Dessert
Cuisine: American
Servings: 8 1/2 cup servings
Author: Jennifer Farley


  • 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


  • 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.