Combining fresh basil with vanilla is a surprising and delicious combination.  It is a nice twist and can be garnished with fresh basil leaves.

The use of basil was inspired by our experimentations with other herbs such as rosemary, and led to further explorations using fennel seeds and other spices.

Yield: about 1 quart


2 cups whole milk
1 cup heavy cream
1 vanilla bean, seeded
1/2  cup basil , packed
pinch of salt
1 cup sugar
6 egg yolks


For the Ice Cream:

In a medium saucepan, combine the milk, cream, vanilla, basil, and salt, and bring to a boil.In a separate bowl using a whisk, beat the sugar and egg yolks until pale in color.Add a little of the hot milk mixture, about 1/2 cup, to the egg and sugar to temper it. Add the rest of the egg and sugar to the hot milk and return to the heat.  Bring to a boil, stirring constantly to avoid scorching on the bottom of the pan, until the temperature reaches 175F degrees. Remove from the heat, fold in the mascarpone, cover and chill completely.
Remove the basil then transfer to an ice cream maker and freeze according to the manufacturer’s instructions.

Nutritional Information*:
Is anti-bacterial 

*All nutritional information provided by