Strawberry Basil Ice Cream

Strawberry Basil Ice Cream



  • 1 3/4 cups whole milk
  • 1/4 cup heavy cream
  • 1/4 tsp sea salt
  • 1/2 cup plus 2 Tbsp sugar
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1/4 cup Basil Extra Virgin Olive Oil
  • Chopped fresh strawberries 


  1. Bring milk, cream, salt, and 1/2 cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat. 
  2. Whisk egg yolks and remaining 2 tablespoons of sugar in a medium bowl until pale, for about 2 minutes. 
  3. Very slowly whisk 1/2 cup of the hot milk mixture into yolks to temper. Then whisk tempered yolks mixture into remaining milk base in saucepan.
  4. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 2-3 minutes. 
  5. Strain custard through a fine-mesh sieve into a medium bowl and let cool.
  6. Stir in Basil Olive Oil and vanilla extract. 
  7. Once cooled pour into a gallon size zip bag and push out all the air. Lay flat and freeze 'til firm.
  8. Break up custard and run through a food processor until it resembles soft serve ice cream, then stir in desired amount of strawberries. 
  9. Transfer to a freezer safe container and freeze for 2-3 hours or until it firms to the proper consistency.
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