• Cooking Time: 10
  • Servings: 8
  • Preparation Time: 30


Each month I challenge myself to create a dessert using a spice from my spice rack. This month, the spice had to begin with the letter B. Such a unique and delicious sweet treat!


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • pinch of kosher salt
  • 1 cup, tightly packed and roughly torn basil leaves
  • 5 large egg yolks
  • 1/4 pound of fresh strawberries, hulled and sliced
  • 1/4 pound fresh blueberries
  • 1/4 pound fresh raspberries
  • 1/4 pound fresh blackberries
  • 1/2 cup granulated sugar


  • Puree all the berries with 1/2 cup granulated sugar in a blender.
  • When it is liquified, pour through a strainer into a bowl and reserve.
  • (I suppose you don’t need to strain it if you want a more rustic ice cream with seeds in it, but even as I pushed it through a mesh sieve, some seeds still managed to get through!).
  • In a medium sauce pan, mix the milk, pinch of salt, sugar, and 1 cup of the cream.
  • Warm the cream mixture over medium heat, stirring occasionally until the sugar dissolves and small bubbles begin to form around the edge of the pan (about 3 or 4 minutes.)
  • Stir in the torn basil leaves, cover and remove from heat.
  • Let this sit at least an hour or two.
  • Taste it and if you would like a stronger basil flavor, simply let it sit longer. (Mine sat for 2 hours).
  • Prepare an ice bath by filling a large bowl with several inches of ice water. Set a metal bowl that will hold 1 1/2 quarts in the center of the ice water. Pour the remaining 1 cup of cream into the inner bowl to start it chilling which will help the rest of the mixture cool faster when you pour it in later. Have a fine strainer ready.
  • Whisk the 5 egg yolks.
  • Take the basil out of the cream mixture and rewarm for about 2-3 minutes.
  • In a steady stream pour half the warm cream into the egg yolks whisking constantly so the eggs don’t cook.
  • Pour the egg mixture back into the saucepan and cook over low heat stirring constantly, being sure to scrape the bottom of the pan with a heatproof, rubber spatula.
  • The custard should be thick enough to coat the back of the spatula and a line forms when you draw your finger through it.
  • This should take about 6-8 minutes.
  • Be sure not to overheat the custard or let it come to a boil or it will separate and curdle.
  • Immediately strain the custard into the cold cream in the ice bath
  • Cool the custard to 70°F by stirring it in the ice bath.
  • When cooled, stir in the berry puree.
  • Refrigerate the custard until chilled, about 4 hours.
  • Then freeze the custard in your ice cream maker according to your manufacturer’s instructions.
  • Store in an air tight container and freeze for about 4 hours.
  • The ice cream will keep up to 2 weeks in your freezer.

Categories: Ice Cream 

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