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Mr. and Mrs. Miscellaneous' Basil-Chip Ice Cream

Mr. and Mrs. Miscellaneous' Basil-Chip Ice Cream

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A gallon-size zip-top bag is the perfect vessel for storing the base while it chills.


  • ⅓ cup sweetened condensed milk
  • 3 ounces bittersweet chocolate

Recipe Preparation

  • Set a large metal bowl inside another large bowl filled with ice water. Lightly beat egg yolks in a medium bowl. Bring cream, whole milk, and sugar to a simmer in a medium saucepan. Whisking constantly, gradually stream half of cream mixture into yolks. Return egg mixture to saucepan and cook over medium-high heat, stirring constantly with a wooden spoon, until mixture coats spoon, 2–3 minutes. Strain through a fine-mesh sieve into prepared bowl. Stir in condensed milk and salt. Let cool, stirring occasionally, 20–30 minutes, then stir in buttermilk.

  • Using an immersion blender, mix base until smooth and silky. Add basil; mix until finely chopped. Cover and chill 2 days.

  • Blend base with immersion blender; strain into an ice cream maker. Process according to manufacturer’s directions.

  • Meanwhile, grate chocolate on the large holes of a box grater into a large bowl. Add ice cream and fold to evenly incorporate chocolate. Transfer to an airtight container. Cover and freeze at least 2 hours before scooping.

Nutritional Content

For 8 servings (1/2 cup each): Calories (kcal) 420 Fat (g) 33 Saturated Fat (g) 19 Cholesterol (mg) 210 Carbohydrates (g) 30 Dietary Fiber (g) 1 Total Sugars (g) 28 Protein (g) 7 Sodium (mg) 170Reviews Section

Watch the video: Mint Chip Ice Cream. Byron Talbott (July 2022).


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