How to Make Lemon Basil Ice Cream
Making Lemon Basil Ice Cream is simpler than you might think! It involves just a few basic steps and minimal ingredients. With a little patience for chilling and churning, you’ll have a refreshing treat that can be enjoyed anytime. The process allows the lemon and basil flavors to meld together beautifully, creating a truly unique ice cream.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup fresh basil leaves, chopped
- A pinch of salt
Directions:
- Grab a mixing bowl and whisk together the heavy cream, whole milk, and sugar until you see the sugar dissolve into that creamy goodness.
- Now, stir in the vanilla extract, fresh lemon juice, lemon zest, and those fragrant chopped basil leaves. It’s going to smell amazing!
- Pop the mixture into the refrigerator and chill it for at least 2 hours. Patience is key!
- Once chilled, pour that mixture into your ice cream maker. Churn it according to the manufacturer’s instructions until it reaches a delightful soft-serve consistency.
- Transfer the ice cream to an airtight container and let it freeze until it’s firm—about 4 hours should do the trick.
- Serve up some of this refreshing lemon basil ice cream and enjoy every scoop!
Nutritional Information
Per serving (1/2 cup):
- Calories: 300
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 100mg
- Sodium: 60mg
- Total Carbohydrates: 29g
- Dietary Fiber: 0g
- Sugars: 25g
- Protein: 3g