Basil Crème Fraîche Ice Cream


Basil Crème Fraîche Ice Cream
Prep time
Cook time
Total time
Made with crème fraîche, this ice cream has a tangy richness that pairs nicely with fruit desserts.
Recipe type: Sweets
Serves: About 1 pint
  • 1 cup of basil leaves, cleaned and dried, packed (about 2 ounces)
  • ⅔ cup sugar
  • 1 cup heavy cream
  • ¼ teaspoon vanilla
  • 2 cups crème fraîche
  • a pinch of salt
  1. Add the sugar and the basil leaves to food processor and pulverize until basil and sugar are evenly incorporated.
  2. Add the sugar-basil mixture to the heavy cream and stir to dissolve the sugar. If the sugar doesn't dissolve sufficiently you may need to pour the mixture into a sauce pan and heat on a very low temperature for a short period of time.
  3. Pour the heavy cream/basil mixture into a mixing bowl and old the crème fraîche into the cream mixture.
  4. Transfer mixture to a freezer container. Cover and freeze for 4 hours. Stirring once at about 2 hours. This will ensure consistent freezer.
  5. Temper ice cream to allow for proper scoop-ability and serve!
No ice cream maker required!



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