A creamy refreshing summer treat that you will make over and over again: homemade churned citrus basil ice cream
Last year immediately after getting my ice cream maker, I made a lime and basil sorbet. Everyone who tried it LOVED it! I am going to make it again really soon. It’s a great dairy-free treat. But, my experimental nature wanted to try something new and I was madly in love with the outcome. Welcome to creamy churned citrus basil icecream. This is a new family favorite, and we can not get enough. Naturally sweetened with local raw honey, each bite is a refreshing and flavorful burst of summer flavors.
Making churned ice cream is so fun!
I recommend everyone get an ice cream maker, because even though you can find an abundance of no-churn recipes here on the web – the process of making your own ice cream is something exciting for me to do with my kids. Both of my children love when I get the ice cream maker out, and of course the final outcome. It seems we can turn anything into a really wonderful treat. You can get really creative with your ingredients and limit anything if anyone in your household has dietary restrictions. Dairy and sugar-free ice cream without any stabilizers or other strange ingredients in store-bought ice cream is a breeze if you wanted some.
Making ice cream with a perfect texture requires a slow reduction. I want all of the honey to dissolve into my cream and a beautiful citrus basil flavor to come through. You achieve this by simmering your cream, honey, and premade citrus basil juice in a saucepan for twenty minutes. Then you chill for two hours before placing your mix into your ice cream maker. It’s a little bit of work, but so worth it. I promise!
- 2 1/2 cups heavy cream
- 1/2 cup freshly squeezed lemon + lime juice
- 1 cup fresh basil leaves
- 3/4 cup raw local honey
- 1/2 teaspoon vanilla extract
1. Juice your lemon + limes until you have 1/2 cup of fresh squeezed juice.
2. Muddle your basil into the juice. Do not discard leaves. Leave in the lemon lime juice for now.
3. Pour your heavy cream, vanilla, basil and citrus juice into a medium saucepan for a simmer over medium heat.
4. Once your mixture has reached a simmer, add in your honey and reduce temperature to low. Whisk honey until completely dissolved.
5. Let mixture cook on low heat for 20 minutes, stirring occasionally.
6. Strain out basil leaves
7. Place strained liquid into the fridge for two hours to cool completely before transferring to ice cream maker
8. Pour liquid into ice cream maker for churning.
9. Churn according to your manufacturer's directions. Ours churns for approximately 20 minutes.
10. Transfer to air tight container and store in freezer overnight.
If you make this ice cream, let me know in the comments or tag me on instagram at #recipesandrituals so I can see your beautiful creations!
Looking for more naturally sweetened frozen treats?