Homemade Lemon Raspberry Basil Ice Cream: A Unique & Refreshing Dessert Experience
Lemon Raspberry Basil Ice Cream is a delightfully tart, sweet, and herbaceous treat that will truly elevate your homemade ice cream game. If you haven’t yet explored the vibrant world of fresh herbs in your desserts, you’re in for a truly delightful surprise! This recipe combines classic summer flavors with an unexpected aromatic twist, creating an unforgettable frozen indulgence.
There’s nothing quite like the satisfaction of crafting your own ice cream at home. It’s a labor of love that results in a uniquely fresh and customizable dessert, free from the artificial flavors and preservatives often found in store-bought options. While classic vanilla or chocolate always hit the spot, there’s a special joy in experimenting with bold new flavor combinations. Today, we’re diving into a creation that truly stands out: Lemon Raspberry Basil Ice Cream.
This isn’t just another fruit-flavored ice cream; it’s an experience. The bright, zesty notes of lemon, the sweet and tangy burst of raspberries, and the unexpected, aromatic whisper of basil come together in a symphony of flavors that is both complex and incredibly refreshing. It’s the perfect treat for a warm day, a special occasion, or simply when you want to indulge in something truly extraordinary.
The Unexpected Magic of Herbs in Dessert
You might be wondering, “Basil in ice cream? Is that even allowed?” Absolutely! Incorporating fresh herbs into desserts is a growing trend that introduces an exciting layer of sophistication and freshness. Just think of lavender in shortbread, rosemary in a stone fruit tart, or mint in chocolate. These culinary adventurers understand that herbs can transform a simple sweet treat into something truly gourmet.
Basil, in particular, offers a unique profile. Its slightly peppery, sweet, and anise-like notes provide a wonderful counterpoint to the sweetness of fruit. When paired with tart lemon and juicy raspberries, basil doesn’t just add a background flavor; it creates a dynamic interplay, enhancing the brightness of the citrus and the sweetness of the berries. It’s a flavor combination that will surprise and delight your palate, leaving you wondering why you haven’t tried it sooner.
Crafting the Perfect Balance: Lemon, Raspberry, and Basil
The key to this ice cream’s success lies in the harmonious balance of its three main stars. Lemon provides the essential tartness and a clean, citrusy aroma that cuts through the richness of the cream base. Raspberries bring their signature sweet-tart flavor, beautiful color, and a delicate fruitiness. And then there’s the basil, which infuses the entire dessert with an herbaceous, slightly savory depth that prevents it from being overly sweet.
Instead of simply infusing the ice cream base with fresh basil leaves, which can sometimes result in a subtle, almost shy flavor, we’re taking a more assertive approach. The star of our basil infusion is Gourmet Garden basil paste. This convenient paste delivers a concentrated, vibrant basil flavor that truly pops against the backdrop of the fruit. By creating a raspberry basil compote using this paste and swirling it in at the last moment, we ensure that every spoonful offers a delightful burst of that unique herbaceous kick.
This method allows the basil to shine without overpowering the delicate fruit and creamy base. The result is an ice cream that’s bold, yet perfectly balanced; refreshing, yet deeply satisfying. It’s a testament to how fresh, quality ingredients—especially a potent basil paste like Gourmet Garden’s—can elevate a recipe from good to absolutely outstanding.
Behind the Recipe: How This Unique Ice Cream Was Born
The inspiration for this Lemon Raspberry Basil Ice Cream came from a desire to push the boundaries of traditional dessert flavors. I found myself craving something “extra,” something beyond the usual lemon-raspberry combinations (delicious as these cupcakes are!). The growing trend of innovative ice cream shops using fresh herbs and unexpected ingredients like miso paste solidified the idea: if they can do it, why can’t I?
The challenge was to achieve a robust basil flavor without relying on an entire bunch of fresh leaves, which can sometimes lose potency when simply steeped. This is where the Gourmet Garden basil paste proved to be a game-changer. Its concentrated flavor allowed me to infuse the raspberry compote with a powerful basil essence that truly stood out.
The process involves two main components: a vibrant raspberry basil compote and a rich, creamy lemon custard base. The compote is cooked down to intensify the raspberry flavor and then mixed with the basil paste, ensuring the herbal notes are evenly distributed. The custard base is a classic, made with heavy cream, whole milk, sugar, and egg yolks, providing that luxurious, smooth texture synonymous with premium ice cream. The lemon juice and vanilla extract are added after the custard thickens, preserving their delicate aromas.
Key Steps for the Perfect Homemade Ice Cream
- Prepare the Raspberry Basil Compote: Cook raspberries and sugar until a smooth sauce forms. Stir in the basil paste off the heat to preserve its freshness, then cool completely. This cooling step is crucial to prevent the warm compote from destabilizing your chilled ice cream base.
- Make the Custard Base: Heat milk, cream, a portion of sugar, and salt until simmering. In a separate bowl, whisk egg yolks with the remaining sugar. Temper the egg yolks by slowly adding a small amount of the hot cream mixture while whisking constantly. This gradually brings the egg yolks up to temperature without scrambling them. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
- Cook the Custard: Cook the mixture over medium-low heat, stirring continuously, until it thickens enough to coat the back of a spoon. This indicates that the eggs have cooked sufficiently, creating a stable base.
- Add Flavorings & Chill: Remove the custard from heat and stir in fresh lemon juice and vanilla extract. Transfer the custard to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight. This chilling step is vital for the ice cream maker to work efficiently and produce a smooth texture.
- Churn & Swirl: Once the custard and compote are completely chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the cooled raspberry basil compote, allowing it to swirl beautifully through the ice cream.
- Freeze to Perfection: Transfer the freshly churned ice cream to an airtight container. Top with white chocolate chips for an added textural and flavor dimension. Freeze for a minimum of 6 to 8 hours (or overnight) to allow it to firm up to the perfect scoopable consistency.
Following these steps will ensure a rich, creamy, and flavorful homemade ice cream that’s a delight to both make and devour. The patience required for the chilling and freezing is well worth the incredible reward.
Tips for Success and Delicious Variations
- Ensure Everything is Chilled: For the creamiest ice cream, make sure your ice cream maker bowl, custard base, and compote are all thoroughly chilled before churning. This prevents ice crystals from forming.
- Don’t Overcook the Custard: Overcooking will result in scrambled eggs. Cook until it just coats the back of a spoon – a thermometer reading around 170-175°F (77-79°C) is ideal for pasteurizing the eggs without curdling.
- Store Properly: Store homemade ice cream in an airtight container to prevent freezer burn. A layer of plastic wrap pressed directly onto the surface before sealing the lid also helps.
- Garnish Generously: A sprinkle of fresh basil leaves, a few extra raspberries, or a dusting of white chocolate shavings can enhance both the presentation and the flavor.
- Experiment with Herbs: Once you’ve tried basil, consider other herbs! A hint of mint or thyme could also be interesting with these fruit flavors.
- Dairy-Free Option: While this recipe relies on a traditional custard base, you could adapt it using coconut cream and alternative milk for a dairy-free version, though the texture would be slightly different.
This Lemon Raspberry Basil Ice Cream is truly a revelation. It’s vibrant, refreshing, and offers a sophisticated twist on a beloved classic. Whether you’re making it for a special gathering or simply to treat yourself, this homemade frozen dessert is guaranteed to impress. So grab your spoon and prepare to fall in love with this unique flavor combination!
Disclosure: I received free product from Gourmet Garden and was compensated for my time as part of this post. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
Lemon Raspberry Basil Ice Cream
20 minutes
15 minutes
9 hours
9 hours
35 minutes
Ingredients
- 1 cup raspberries
- 2 1/2 Tbsp sugar
- 1 tsp Gourmet Garden Basil Paste
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup + 1 Tbsp granulated sugar
- Pinch of salt
- 7 egg yolks
- 3/4 tsp vanilla extract
- 1/4 cup + 1 Tbsp lemon juice
- 1/2 cup white chocolate chips
Instructions
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In a small saucepan over medium-high heat, stir together raspberries and sugar. Cook until the raspberries break apart and it becomes a smooth sauce, approximately 4 to 5 minutes. Stir in the Gourmet Garden Basil Paste. Cool completely.
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In a medium saucepan, stir together the milk, heavy cream, 1 Tbsp of sugar and pinch of salt. Cook on medium heat until the mixture comes to a boil.
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In a medium bowl, whisk together eggs and 1/4 cup sugar. Add approximately 1/2 cup of the hot milk mixture to the egg mixture, whisking as you add it slowly. Continue to add the milk mixture 1/4 cup at a time until it’s all been mixed in. Transfer the mixture back to the saucepan.
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Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a metal spoon. Remove from heat and stir in vanilla and lemon juice. Add the custard to a large bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
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Add the custard mixture to your ice cream maker and churn according to the manufacturer’s instructions. In the last few moments stir in the compote. Pour into a container and top with white chocolate chips. Chill for a minimum of 6 to 8 hours before serving.
Dessert