BrokeAss Gourmet

BrokeAss Gourmet

$5 Dessert: Lemon-Basil Ice Cream

  • Prep Time 2:00
  • Cook Time 0:20
  • Estimated Cost $4.50
  • 17 Comments

Once again, the ice cream maker that Holly and Jeremy gave me for my birthday has knocked my socks off with another amazing, inexpensive confection.

This unique, brightly-flavored ice cream tastes like a sweet scoop of summer. Enjoy drizzled with a little bit of good olive oil and a pinch of sea salt.

Ingredients

  • 2 cups half-and-half $1.50 for 1 pint
  • 2 egg yolks, lightly beaten $1.50 for 6 eggs
  • 3/4 cup sugar Pantry
  • pinch of salt Pantry
  • juice and zest of 1 lemon $0.50
  • 1 small bunch basil (about 12 leaves) $1

Directions

  1. Whisk half-and-half, sugar, and salt together in a medium saucepan over medium-low heat.
  2. Tear basil leaves into small pieces and add, along with the lemon zest, to the hot liquid. Remove from heat, cover and allow to steep for 20 minutes.
  3. Strain liquid and return to pot, over medium heat. Add about 1/2 cup hot liquid to eggs and whisk in gently. Slowly add egg mixture to half-and-half mixture in pot. Continue gently whisking liquid for 8-10 minutes, or until a somewhat thick custard forms. Remove from heat and allow to cool slightly. Stir in lemon juice quickly, so as to avoid curdling.
  4. Churn in an ice cream maker according to manufacturer's instructions. Freeze until hard enough to scoop.

Makes about 2 1/2 cups ice cream.

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Thanks for the heads up on the kind of ice cream maker you use. Now I have to save up to get one!

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