The Perfect Peach Basil Ice Cream Recipe

by Stacy Tornio

This peach basil ice cream recipe is a true mix of kid and adult. Peaches (or any fruit) will always be a popular option with kids. Then by adding in a little bit of basil from the garden, you get a slightly richer, more complex flavor. Any foodie should approve of this ice cream.

I used peaches because it’s what my local farmers’ market had in stock. But you could easily create a basil ice cream flavor with strawberries, raspberries, blueberries or any other fruit. Just substitute the “pureed peaches” below with a fruit of your choice.

Peach Basil Ice Cream Recipe

  • 3 beaten eggs
  • 1 1/2 cups sugar
  • 2 1/2 cups pureed peaches
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 1/4 cup freshly minced basil leaves
  • 1 teaspoon vanilla
  • Pinch of salt

Recipe Directions

Mix all ingredients together. Add the basil at your discretion. If you really love the flavor of basil, add a little more. Or if you want to keep more peach flavor, add less. Refrigerate the mixture (if possible) for a couple of hours before putting it in the ice cream machine.

Follow the directions on the ice cream machine. Usually you’ll put it on for about 20 minutes (while adding ice and rock salt) along the way.

Once you hear your ice cream machine slow down, you know the mixture has solidified, and it’s almost ready to eat! Serve right away (it’s always best when it’s soft), and store the leftovers in the fridge. Don’t forget to try this with other fruit recipes.

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