6 AA Large Eggs
6 Cups of Heavy Cream
3 Cups of Whole Milk
2 1/4 Cups Sugar
2 Cups of Finely Chopped Fresh Basil. (I like Thai Basil Best but use whatever you like.)
This recipe yields 1 gallon of ice cream. I you don’t have a gallon sized ice cream maker, use 2 eggs, 2 cups of cream, 1 cup of milk, 3/4 cup of sugar and 3/4 cup of basil to make about 1 -1/2 quarts of ice cream.
Break eggs into a large bowl. Add Sugar and whip till it is nice and creamy. Add cream, milk and basil. Mix until everything looks nice and evenly mixed. Cover and place in the refrigerator overnight. The basil needs this time to release the fresh basil oils into the blend and chilling will help the ice cream freeze faster which makes smaller ice crystals and better ice cream. Stir every once in a while.
Next day, basil might be floating on the top. You can strain the mix if you want to remove the basil or you can leave it in. I like to leave some in the mix. If you skim some of the basil, be careful not so skim cream out of the mix. Stir it first.
Put the mix in your ice cream machine and follow the instructions for your machine. If basil ice cream sounds weird to you, just try it. It’s really amazing.