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    Home » dessert » ice cream » Ice Cream Experiments: Blood Orange Basil Ice Cream

    Ice Cream Experiments: Blood Orange Basil Ice Cream

    May 4, 2009 · 7 Comments

    Two years ago, when we first moved into our house, I ended up buying a Donvier ice cream maker on a whim. It's nothing fancy - no wires, no motors, no layering of ice and salt. It's just good old-fashioned hand crank action and a removable freezer bowl.

    To The Boy, though, this humble little gadget is his excuse to turn the kitchen into an experimental laboratory - he's constantly dreaming up new flavour combinations, some of them fairly traditional and some that are... well... a little less orthodox to say the least.

    Orange Basil Ice Cream

    In fact, for the past two years he's been trying to talk me into letting him make bacon ice cream, but I'm not sold on it. Yet.

    I'm happy to play guinea pig, though, when it comes to delicious experiments like Mario Badali's olive oil gelato (you'll have to trust me on this one) or a refreshing cucumber-lemon-gin sorbet.

    This particular recipe isn't one of The Boy's, though... it comes from my foodie friend Julia, who recently picked up the ice cream bug, and who was kind enough to share the recipe. It may seem like a strange flavour combination, but blood orange and basil come together surprisingly well.

    //

    Julia's Blood Orange and Basil Ice Cream
     
    Print
    Prep time
    3 hours
    Cook time
    15 mins
    Total time
    3 hours 15 mins
     
    While licoricey basil might not be the most obvious pairing for tangy blood orange, it's a actually a surprisingly good combination. It's also a perfect excuse to hunt down the elusive blood orange (though it'll work just fine with regular oranges, if that's all you can find - the flavour will just be slightly less intense than it is with blood oranges.)
    Author: Isabelle Boucher (Crumb)
    Recipe type: Dessert
    Serves: 8
    Ingredients
    • 1 cup fresh-squeezed blood orange juice
    • ¼ cup orange liqueur (pref Cointreau)
    • ½ cup fresh basil
    • 1½ cups milk
    • 1½ cups whipping cream (35%)
    • 1 cup sugar
    • 5 egg yolks
    • Zest of 2 blood oranges
    Instructions
    1. In a small saucepan, warm the milk and ½ cup cream until wisps of steam begin to rise from the surface. Stir in the basil and remove from heat. Set aside to steep, covered, for 1 hour.
    2. Meanwhile, combine blood orange juice and liqueur in a small saucepan. Bring to a boil over high heat, then reduce to medium and cook until reduced to ¼ cup of syrupy liquid, about 30 minutes. Set aside to cool.
    3. After an hour has passed, return to the milk mixture. Remove basil, and stir in sugar and remaining 1 cup of cream. Warm the mixture over medium-high heat, stirring occasionally, until you see wisps of steam.
    4. Meanwhile, in a large mixing bowl, lightly whisk the egg yolks. Ladle in a small amount of the warm milk mixture, whisking vigorously to keep the eggs from curdling. Slowly pour in the remainder of the warm milk, one or two ladlefuls at a time, whisking constantly as you go.
    5. Once all the milk has been incorporated into the eggs, pour mixture back into the saucepan. Cook over medium heat, stirring constantly and scraping the bottom of the pan, until mixture thickens enough to coat the back of the spatula (a silicone spatula is your best friend when it comes to custard-making - if you don't have one, get one. It's worth it). Remove from heat and whisk in blood orange syrup and orange zest; set aside to cool to room temperature.
    6. Pour mixture into a clean mixing bowl and cover with plastic wrap. To ensure your ice cream will set properly, chill custard in refrigerator for 2-3 hours to cool thoroughly before pouring it into your ice cream maker and freezing as per manufacturer's instructions.
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    Comments

    1. Thomas says

      August 1, 2021 at 9:43 pm

      I made this! Turned out great, much more complex and adult flavor than some of the other ice creams we've made recently. Messed up and steeped all of the cream and milk with the basil, but it didn't cause issues in the end as far as I could see. Used a thermometer to temper the egg mixture, took it off at ~170.

      Reply
    2. lemonsandanchovies says

      June 28, 2010 at 11:17 am

      Looks delicious. I love unexpected flavor combinations like this.

      Reply
    3. Isabelle says

      June 8, 2010 at 1:23 pm

      Unfortunately, I don't think cheap Viagra would be a good addition to this recipe (or any other flavour of ice cream, for that matter), so Catalina's comment has been deleted. Hope no one minds too much. :)

      Reply
    4. Ben says

      June 22, 2009 at 9:34 pm

      I've always wondered what basil ice cream would taste like. I really need to try this recipe!

      Reply
    5. Dazy says

      June 19, 2009 at 3:20 am

      Once me and my colleague had a chance to have swiss premium ice creams, two scoops of Movenpick ice creams of our choice. They were simply soothing. You scream, I scream for Ice cream!

      Reply
    6. Bri says

      June 18, 2009 at 3:59 pm

      wow that sounds really cool. i mean, really good!!!! I wish I had an ice cream maker so I could try that. Bookmarking you just in case.

      Reply
    7. nicole says

      May 5, 2009 at 1:03 am

      I never would've thought to put basil with blood orange, but I am certainly intrigued! Looks very good!

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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