Lemon Basil Ice Cream Recipe: Refreshing, Creamy, and Pure Veg

Lemon Basil Ice Cream is a delightful and refreshing dessert that perfectly balances the tartness of lemon with the herbal sweetness of fresh basil. This unique flavor combination is a summer favorite and is sure to impress family and friends at any gathering. Made without eggs, this pure vegetarian recipe is creamy, smooth, and packed with vibrant flavors. The subtle hint of basil adds a gourmet twist to the classic lemon ice cream, making it an ideal treat for both kids and adults. Let’s dive into this easy-to-make, indulgent recipe!

Recipe Details

• Prep Time: 15 minutes
• Active Time: 10 minutes
• Resting Time: 4-6 hours (chilling and freezing)
• Total Time: 6 hours 25 minutes
• Cuisine: International
• Course: Dessert
• Servings: 6
• Calories: Approximately 220 per serving

Equipment

• Mixing bowls
• Medium saucepan
• Whisk
• Blender or food processor
• Fine mesh strainer
• Ice cream maker (optional but recommended)
• Freezer-safe container with lid

Ingredients

• 2 cups heavy cream (use coconut cream for a vegan option)
• 1 cup whole milk (or almond milk for a vegan option)
• ¾ cup granulated sugar
• Zest of 2 lemons
• Juice of 2 lemons (approximately ½ cup)
• ½ cup fresh basil leaves, loosely packed
• 1 tsp pure vanilla extract
• A pinch of salt

Instructions

Step 1: Prepare the Basil and Lemon Base

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar.
2. Heat over medium-low heat, stirring frequently, until the sugar has dissolved and the mixture is warm but not boiling.
3. Add the basil leaves and lemon zest to the saucepan. Remove from heat and let the mixture steep for about 15 minutes, allowing the basil to infuse its flavor.

Step 2: Blend and Strain

4. Once the mixture has steeped, pour it into a blender or food processor. Blend until the basil leaves are finely incorporated.
5. Strain the mixture through a fine mesh strainer into a clean bowl to remove any basil bits and achieve a smooth texture.

Step 3: Add Lemon Juice and Vanilla

6. Stir in the lemon juice, vanilla extract, and a pinch of salt. Mix until well combined.
7. Cover the bowl and refrigerate the mixture for at least 2 hours, or until it is completely chilled.

Step 4: Churn the Ice Cream

8. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-25 minutes.
9. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container. Freeze for 1 hour, then stir vigorously to break up ice crystals. Repeat this process every hour for 4 hours to achieve a creamy consistency.

Step 5: Freeze and Serve

10. Transfer the churned ice cream to a freezer-safe container with a lid. Freeze for at least 2 hours, or until firm.
11. Scoop the ice cream into bowls or cones and garnish with fresh basil leaves or a lemon wedge. Serve immediately and enjoy!

Nutrition Information (Per Serving)

• Calories: 220
• Carbohydrates: 25g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 30mg
• Fiber: 1g
• Sugar: 22g

Tips and Variations

• Make It Vegan: Use coconut cream and almond milk as substitutes for heavy cream and whole milk.
• Herbal Twist: Swap basil with other herbs like mint or thyme for different flavor profiles.
• Extra Zesty: Add more lemon zest for a tangier flavor.
• Serving Suggestion: Pair with shortbread cookies or fresh berries for a complete dessert.
• Storage: Store the ice cream in an airtight container in the freezer for up to 1 week.