Basil-Chip Ice Cream ~ So Much to Write About, So I Won’t

IMG_2658It’s kind of like those stacks of magazines.  Once you miss one, you know you’re going to get to it very soon!  Then the next month, another arrives so you put it on top of the other unread one.

A month later….

Then another…

All of a sudden you have 7 Real Simple magazines stacked and you’re like…oh never mind.  They look cute in that basket in the living room.  I’ll just let guests read them (which of course never happens either).

You see, so many insightful, life-learning events have transpired!  So much good food has been made ~ recipes invented!  So after each astute marvel and exceptional recipe ~ I say

I’m going to blog this for sure!

Then time passes and I swear I’m going to…

Blog this sensational recipe!  Hot damn!

Freakin’ nothing peeps.

Ugh.  So here I am with a fabulous, out-of-this-world crazy-ass ice cream recipe that blew everyone’s panties off and my friends are begging me for the recipe and I am overwhelmed with so much to say.

A wonderful insight about yours truly….when I feel overwhelmed, I freeze and do absolutely nothing.

Yes, a character trait to be admired, I know.

Look, this ice cream is out of this world.  A beautiful part is that it only makes 4.5 cups so you can’t go too nuts at midnight.  I made it for my nearest and dearest and all was right in the world.

Kuddos to Bon Appetit magazine (August 2015) ~ I didn’t change a daaaaamn thing!



  • 5 large egg yolks
  • 2 cups heavy cream
  •  cups whole milk
  • ½ cup sugar
  •  cup sweetened condensed milk
  • ¼ teaspoon kosher salt
  • ¼ cup buttermilk
  • 1 cup basil leaves
  • 3 ounces bittersweet chocolate


  1. Set a large metal bowl inside another large bowl filled with ice water. Lightly beat egg yolks in a medium bowl. Bring cream, whole milk, and sugar to a simmer in a medium saucepan. Whisking constantly, gradually stream half of cream mixture into yolks. Return egg mixture to saucepan and cook over medium-high heat, stirring constantly with a wooden spoon, until mixture coats spoon, 2–3 minutes. Strain through a fine-mesh sieve into prepared bowl. Stir in condensed milk and salt. Let cool, stirring occasionally, 20–30 minutes, then stir in buttermilk.
  2. Using an immersion blender, mix base until smooth and silky. Add basil; mix until finely chopped. Cover and chill 2 days.
  3. Blend base with immersion blender; strain into an ice cream maker. Process according to manufacturer’s directions.
  4. Meanwhile, grate chocolate on the large holes of a box grater into a large bowl. Add ice cream and fold to evenly incorporate chocolate. Transfer to an airtight container. Cover and freeze at least 2 hours before scooping.

High Altitude Adjustment

  • Nada


  • Basil stems, egg shells


  • Cream, milk, buttermilk containers
  • Condensed milk can/lid


  • Sweetened condense milk is in a plethora of recipes.  Just google it 😉