I had blueberries hanging out in the fridge, just waiting to be used for something yummy. I really wanted to make an ice cream for memorial day weekend, but something more interesting and fun than your typical blueberry ice cream.This Honey Blueberry Basil Ice Cream is all that and more. It is complex in flavor and a wonderful, vibrant violet-blue color. I love the addition of herbs to sweet treats, and this is the perfect example of how well it can work.You could use frozen blueberries here, although the taste is more vibrant with fresh berries. Also, if you are unable to find fresh basil at your local grocer try basil paste, it can be found in your produce isle. Dry Basil doesn’t really work for this ice cream.
Honey Blueberry Basil Ice Cream
- 3 1/2 cups Fresh Blueberries
- 3/4 cup honey
- 1/4 tsp salt
- 1 cup sugar, divided- 3/4 and 1/4
- 1/4 cup water
- 2 Tbsp finely minced basil
- 2 cups half & half
- 1 cup Buttermilk
- 7 egg yolks
- 1 tsp vanilla
- Place the blueberries, honey, salt, 1/4 cup sugar and water in a large saucepan or sauté pan over high heat.
- Using the back of a wooden spoon, smash down the blueberries. Bring to a boil stirring occasionally, and cook until syrupy and thick, about 8 minutes.
- Remove from heat and stir in the minced basil.
- Whisk together the remaining 1/2 cup sugar with the egg yolks.
- Heat the Buttermilk and half & half in a large saucepan over medium heat until bubbles start to form. Be careful not to scald the milk as this will leave an unpleasant burnt taste to your ice cream.
- Temper the yolk mixture by slowly whisking in 1/3 of the heated milk mixture, 1/4 cup at a time, until yolks are bought up to temperature. This will keep your yolks from scrambling.
- After tempering the yolks, slowly pour into the remaining warm cream, whisking continuously.
- Continue stirring and heating the custard on medium heat until it reaches 175 degrees F, approximately 10 minutes, or until you can draw your finger across the back of a coated spoon, and the trail remains.
- Strain the custard through a fine mesh sieve into the blueberry syrup to remove any egg solids.
- Stir the blueberry syrup and custard together well, and let cool in an ice bath, topped with a piece of plastic wrap set directly on the surface of the custard, to prevent any skin from forming.
- Once cool, move to refrigerator to chill overnight.
- After chilling overnight, process in an ice cream maker according to manufacturer’s directions. Serve your delicious and vibrant ice cream right away, or transfer it to a freezer proof plastic container and freeze.
Honey Blueberry Basil Ice Cream Recipe
Recipe type: Dessert