Basil and Oat Milk Ice Cream by Rick Perillo
Basil and Oat Milk Ice Cream
by Rick Perillo
Every spring I plant too much basil. Throughout the summer I pinch off leaves for tomato salads and regularly chop the plants way back to make pesto. And still, there is too much basil.
In Southern California our basil season is coming to an end (the first frost will turn your plants to mush) so now is the time to harvest heavily.
This basil ice cream is a simple recipe that uses few ingredients and really lets the basil flavor stand out. It is refreshing and great for late summer hot afternoons. I use oat milk and eggs but if you want the recipe to be vegan you can leave the eggs out and double the oat milk creamer.
Ingredients
● 2 cups oat milk
● 1 large handful of basil leaves
● 1/2 cup sugar
● 4 egg yolks
● 1/2 cup oat milk creamer
Instructions
Heat milk, basil, and ¼ cup of sugar in a medium saucepan. Once it reaches a boil, turn off heat and steep for 30 minutes.
When the milk has completely cooled, transfer to a blender and blend on high until the basil leaves are finely minced.
In a large bowl, beat together yolks and remaining ¼ cup of sugar until thick. Add milk mixture while continuing to beat.
Transfer mixture back to the medium saucepan and heat on medium while stirring. When the mixture reaches 175°F (do not boil) remove from heat and pour through a fine mesh sieve or chinois into a metal bowl.
Cover the bowl and place in the fridge until well chilled (at least 2 hours).
Stir in the oat milk creamer and freeze in an ice cream maker. Garnish with fresh basil leaves.
Bio
Rick has been exploring sustainability and ecological farming for 15 years. He has taught sustainable gardening to everyone from 2 to 90-year-olds and currently teaches gardening at MUSE School Calabasas. You can read more of his work at www.thecarrotrevolution.com