
One of the best things about summer for me is that I get to grow my own kitchen herbs out on our deck. I usually have a collection of dill, cilantro, and fresh rosemary, but I always dedicate the most space to my perennial love – basil! Lemon, chocolate, Italian, and micro-basil all have their chance grow wild (well, to grow in planters) in the bright sun! When I go out to enjoy my morning coffee, I also survey my tiny farm, and take in the sweet green scent with the cool breeze!
If there is a single piece of advice I would give to home cooks during the Summer; buy yourself a few large pots, and plant as many herbs as you can fit! There is seriously nothing more pleasing then snipping a few stems of oregano fresh from the dirt, or using crushed mint leaves in your iced tea! Tending to your small herb garden is a piece of cake. You don’t have to dedicate a lot of space, just a few big pots and some patience!
This year, I branched out and added the green & purple-tinged Thai basil to the family! We have really been loving that flavor profile over the last few months. Fragrant and a little zesty, this type of basil is a natural fit! What I didn’t expect was the massive abundance of leaves that this little plant produces! I almost can’t keep up! I’ve frozen some, I’ve given bunches away, but I am still overflowing with basil! One can only make so much pestos or thai chicken before craving something new!
Well, in comes my idea for a dreamy, creamy, sweet, and herbaceous Thai basil ice cream recipe! Perfect for hot summer days, this ice cream is simple, but decidedly grown up in it’s flavor profile. Punctuated with fresh lime zest and dried makrut lime leaves, this ice cream is the real deal. It’s amazing. Truly.
Rich, sweet, and creamy, the base uses sugar, milk, and milk powder, a few egg yolks, and then gets gently warmed. A generous handful of Thai and Italian basil then get slowly steeped in the ice cream base, along with the lime leaves and fresh zest. The oils release into the warm cream, and melt deliciously into the base. After churning, this fresh basil-lime concoction might just be the best ice cream you’ve ever had, and I’m not exaggerating!
Uniquely citrus & basil forward, this dessert belongs in a cone or – even better, a sundae! No worries if Thai basil isn’t in your rotation, it’s delicious with Italian basil too!

Fresh Thai Basil & Lime Ice Cream
makes 4-6 servings, or one pint
1 2/3 cups whole milk
3/4 cups sugar
1/2 cup nonfat milk powder
1 2/3 cups heavy cream
3 egg yolks
1 handful of basil (3/4 Thai basil, 1/4 Italian basil)
2 dried thai lime leaves
zest of 1 fresh lime
2 drops of Americolor ‘mint’ color gel food coloring (optional)
Topping suggestions; whipped cream, chopped unsalted roasted peanuts, shredded unsweetened coconut, chocolate flakes, or even fresh basil leaves

Reserve one medium bowl and one large mixing bowl. Fill the large mixing bowl with ice and cold water. Place the medium mixing bowl inside (to create a cold water bath around it).

In a medium sauce pan, add your milk. Pour in the sugar and nonfat milk powder, then whisk to combine.

Next, GENTLY stir in the heavy cream with a rubber spatula. Do not whisk! You don’t want the heavy cream to froth – you’ll be making whipped cream instead of ice cream!
Place the saucepan over medium heat and allow to warm to 110 degrees (or ‘just hot’).

In a small bowl, gently whisk the egg yolks. Once the milk mixture has come to temperature, take it off the heat, and slowly add 1/4 cup of the warmed milk to the egg yolks. Whisk. You are tempering the egg yolks slowly, to avoid getting scrambled eggs!

Add 1/4 cup of milk at a time, whisking throughout, until half of the milk mixture is in the egg yolks.

Once half of the milk mixture is mixed in, the yolks are incorporated and will not scramble. Pour the whole thing back to the saucepan and return to medium heat. Whisk gently.
Add the handful of basil, your lime leaves, and lime zest. Stir.


Bring the ice cream base to 165F, or ‘just about steaming’. Be mindful not to scald your base.
Carefully pour the basil ice cream base into the medium sized bowl fitted into the ice bath. Allow to cool for 20 minutes, stirring occasionally.

After cooling, add the green food coloring if desired. I like to use Americolor’s “Mint” tint, only about 2 drops. Stir to combine.
Remove the medium bowl from the ice bath and set on the counter. Discard the water from the ice bath and dry the bowl with a tea towel.

Fit a fine mesh sieve over the large bowl, and strain your ice cream base. Gently press down on the leaves in the sieve, to get the most flavor out of them! Discard the leaves and lime zest.
Cover the ice cream base with plastic wrap and chill for 1 hour. Your base has to be completely cold before churning.

After chilling, follow your ice cream maker’s directions to churn. Freeze in an airtight container for several hours before enjoying if you like firmer ice cream, like me!

Enjoy!


Fresh Thai Basil & Lime Ice Cream
Equipment
- ice cream maker
Ingredients
- 1 2/3 cups whole milk
- 3/4 cups sugar
- 1/2 cup nonfat milk powder
- 1 2/3 cups heavy cream
- 3 egg yolks
- 1 handful of basil 3/4 Thai basil, 1/4 Italian basil
- 2 dried Thai lime leaves
- zest of 1 fresh lime
- 2 drops of Americolor ‘mint’ color gel food coloring optional
Instructions
- Reserve one medium bowl and one large mixing bowl. Fill the large mixing bowl with ice and cold water. Place the medium mixing bowl inside (to create a cold water bath around it).
- In a medium sauce pan, add your milk. Pour in the sugar and nonfat milk powder, then whisk to combine.
- Next, GENTLY stir in the heavy cream with a rubber spatula. Do not whisk! You don’t want the heavy cream to froth – you’ll be making whipped cream instead of ice cream!
- Place the saucepan over medium heat and allow to warm to 110 degrees (or ‘just hot’).
- In a small bowl, gently whisk the egg yolks. Once the milk mixture has come to temperature, take it off the heat, and slowly add 1/4 cup of the warmed milk to the egg yolks. Whisk. You are tempering the egg yolks slowly, to avoid getting scrambled eggs!
- Add 1/4 cup of milk at a time, whisking throughout, until half of the milk mixture is in the egg yolks.
- Once half of the milk mixture is mixed in, the yolks are incorporated and will not scramble. Pour the whole thing back to the saucepan and return to medium heat. Whisk gently.
- Add the handful of basil, Thai lime leaves, and lime zest. Stir.
- Bring the ice cream base to 165F, or ‘just about steaming’. Be mindful not to scald your base.
- Carefully pour the basil ice cream base into the medium sized bowl fitted into the ice bath. Allow to cool for 20 minutes, stirring occasionally.
- After cooling, add the green food coloring if desired. I like to use Americolor’s “Mint” tint, only about 2 drops. Stir to combine.
- Remove the medium bowl from the ice bath and set on the counter. Discard the water from the ice bath and dry the bowl with a tea towel.
- Fit a fine mesh sieve over the large bowl, and strain your ice cream base. Gently press down on the leaves in the sieve, to get the most flavor out of them! Discard the leaves and lime zest.
- Cover the ice cream base with plastic wrap and chill for 1 hour. Your base has to be completely cold before churning.
- After chilling, follow your ice cream maker’s directions to churn. Freeze in an airtight container for several hours before enjoying if you like firmer ice cream, like me!
Wow! Amazing recipe and photos. What a novel idea to make basil ice cream!
It is so so good! I hope you try it!
You’ve convinced me to plant some Thai basil in my garden this summer just to try this recipe! Looks so refreshing!
I love reading this! I think you’ll love this herb and creamy ice cream!
I wasn’t sure my kids would eat it, but they loved it!
amazing! It’s always great to hear that the kiddos enjoyed it too!
Yummy! Amazing recipe! Thanks for sharing! 💚
Thank you so much!
what a fabulous treat for the warm days!
yes! It makes a great Thai inspired sundae too!
I love anything lime and this ice cream did not disappoint. So refreshing.
me too! It’s such a great combo! Thank you!