The flavors compliment each other so well. I just need the ice cream maker! *Percent Daily Values are based on a 2,000 calorie diet. I got back to Berkeley for a day and now am in L.A. Add chopped basil and set aside. Although the sweeter the strawberries the better.We made this and it is beautiful. I like my aromatic herbs to be in the background in sauces and salads, and I was surprised with myself for liking this ice cream since the lavender was so pronounced. The lemon zest, which is strong, just balances it well. To make the lemon basil cream sauce, soften butter within the skillet. Cook, whisking occasionally, until reduced by half, about 5 minutes. Make sure to stir so the bottom doesn’t scorch. 1 lemon, zested and juiced 2 cups heavy cream 20 basil leaves, chopped 1/2 cup Parmesan Cheese, grated salt and pepper. Too much and egg and basil, and I tried it with twice as much lemon zest as you suggested. https://damndelicious.net/2015/12/02/pork-chops-with-lemon-basil-cream-sauce On a separate note, why does a different pic for me pop up every time I post a comment? Turn the heat down to medium. Love this recipe! How long did it take for yours to thicken up on low heat? Sorry, doesn’t work for me. I turned the heat up and ended up with cooked eggs! But, in better news, I'm making your cheese today. https://damndelicious.net/2015/12/25/herb-chicken-with-lemon-cream-sauce We will see.Sign up for Georgia's newsletter to learn about her Adventure Getaways, books, TV projects and special "reader only" treatsPut the ice cream container from your ice cream maker in the freezer.Heat the milk and cream with the zest and basil along with a pinch of salt. It all comes out just wonderful. It thickens just to the point that you can run a track through it with your finger but not really thick like a pudding would be. I may hhave confused foam with thickening. Wait – you must not be back in Berkeley yet. And it took me about 15 minutes. It will be the first use for that cinnamon basil I was telling you about earlier this week. Reminds me of a rose ice cream recipe I made a long while back with a tiny bit of lemon balancing the floral scents. Let it sit and infuse until it’s no longer hot, but still warm.Separately, whisk together the egg yolks and the sugar until……they are light in color from the air that you’ve incorporated.Then you mix the basil milk in a blender until uniform.Then you “temper” the yolk. Add garlic and cook for one minute. And it’s a cream sauce that you’ll want to hide from everyone so you can sneak into the corner bathroom and guzzle it down. But either way it’s spectacular.damn this sounds truely delicious! I went out to the chicken coop and grabbed a few eggs, zested a lemon, sugar, cream, milk and basil. I haven't pulled out my gelato maker yet, and I have to admit that I have always been a little scared of making actually ice cream (we always just put in fruit puree and make gelato), but your pictures have encouraged me to give it another shot. This basil ice cream looks amazing! :^) Do it! Yes just a bit of lemon zest, this is really all about the basil. The line is usually 5 miles long so I have to be strategic about when to go. I don’t have an ice cream maker, so just freeze the ice cream in muffin tins, Rebeat it after frozen, and then freeze again. Hi there, I have been there it's right down the block from me. I will be making this after my basil sprouts up enough, plus it's a good excuse to finally try that ice cream maker I got last year . I love herbs like basil and rosemary in sweet deserts, like my rosemary lemon scones. Slowly add milk to paste until you achieve an even consistency. Yumm, I really do need to dust off my ice cream maker and put the bowl in the freezer before this hot weather leaves us. Basil is truly one of my favourites from the garden. Set aside.Temper the yolks by adding a bit of the warm liquid to them gradually. I just made this recipe and unfortunately mine turned out too basily I think. Have you been to that amazing ice cream place in Berkley – ici? Make sure to stir so the bottom doesn't scorch. If you added all at once, you would likely cook the eggs. Now I need an ice cream maker. Also, an interesting challenge – everyone is very into donut flavored cupcakes these days. But my best friend and his wife busted out some lavender ice cream on me a couple of years ago and I find myself thinking about it from time to time. Slowly whisk in half-and-half. Also, did you use whole milk? Keep stirring constantly, scraping down the sides to avoid scrambled eggs.Then return it all to the sauce pan and stir it constantly over low heat until it thickens to the point where you can leave a track with your finger on the spatula.Then, you run it through the ice cream maker and in about an hour, you have…This!