It’s berry season! And while watching Olympians compete and thinking I should do some exercise, I’m sitting here eating ice cream. (What? I’ll work it off later.) At least this version is chock full of blueberries, a great source of vitamin K and antioxidants. The addition of basil lends an unexpected complexity – it may seem odd, but the lemony-licoricey flavor perfectly complements the subtly sweet blueberry taste. Enjoy it on its own, or in a float with Sprite/7-up.
Blueberry Basil Ice Cream
2 1/2 cups blueberries
1 cup sugar
16 basil leaves
2 cups heavy cream
1/2 cup whole milk
5 egg yolks
Mince or chiffonade basil leaves.
In a small saucepan, heat blueberries and 1/2 cup sugar on medium heat, covered, until it comes to a boil and the berries have softened. Remove from heat and add basil, stirring to combine. Let cool, then puree in blender.
Whip together egg yolks and remaining 1/2 cup sugar in a bowl, until they form lemon yellow ribbons.
Bring cream and milk to a boil, then pour a quarter of the dairy mixture into the eggs while whisking. Add the eggs back into the cream and set over low heat, stirring thoroughly, until it thickens enough to coat the back of a spoon.
Stir together cream and blueberries and chill in fridge overnight.
Churn in an ice cream maker according to instructions, then transfer to a freezer-safe airtight container and freeze for a few hours before serving.