Chef Chris Brugler's Basil Ice Cream

Chef Chris Brugler's Basil Ice Cream


  • 4½ cups whole milk
  • 2 cups basil leaves - packed full – wash and dry
  • 2 cups sugar
  • 1 vanilla bean (split and scraped)
  • 8 egg yolks – large

Makes: 12 Servings


  1. In a pot, add milk, basil, 1 cup of sugar, and the vanilla bean.
  2. Mix well and bring to a simmer. Once at a simmer, take off heat and cover with plastic wrap for 20 minutes.
  3. In a mixing bowl, add 8 egg yolks and remaining sugar. Whisk well until mixture becomes thick and pale.
  4. Add basil milk mixture slowly in a stream to the egg mixture, beating until combined well.
  5. Pour basil mixture into a new saucepan and cook over medium heat.
  6. Stir constantly with a wooden spoon, until mixture coats back of spoon. (Do not let boil).
  7. Immediately remove from heat and pour through a strainer into an ice bath to stop the cooking and cool completely.
  8. Once cold, follow the manufacturer's directions.
  9. Serve ice cream in a hollowed out heirloom tomato or with gazpacho garnish with a basil leaf.

For more with chef Chris Brugler, please visit and follow him on Twitter @ChefChrisCater.

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