Basil and summer go together like pb&j. I’ve been putting basil in dressings + pesto + salad, but my food brain wanted more. When we were in Nashville we had a mini strawberry pie with anise ice cream at 5th and Taylor. I am typically not drawn to anise-flavored things, but that barely sweet strawberry pie with rich anise ice cream was a delight. And when I saw a recipe for basil chip ice cream in Bon Appétit, I felt like the anise-like flavors in the basil would be a similar treat. It’s creamy and sweet with the herbaceous basil and bitter dark chocolate fighting for your tastebuds’ attention. The best kind of fight.
This recipe takes a few days because you cold-steep the basil ice cream base for a smoother basil flavor. I thought maybe it would be too off-the-wall for Marc, but he loved it. You can strain out the bits of basil from the ice cream base before churning it, but I kept it in. Those little basil bits are like nature’s sprinkles.
If you’re looking for a good ice cream scoop, we love our Zeroll 1016 scoop. As you hold it, the warmth from your hand heats the scoop and makes everything easier. You have to hand wash and dry it when you’re done, but its a small price to pay for perfect ice cream scooping.
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