Lemon Basil Ice Cream
A smooth and refreshing lemon basil ice cream with a bright citrus flavor and a gentle herbal note. The basil is infused into the cream, giving the recipe a clean, fragrant finish without overpowering the lemon.
- Prep
- 25 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€
Prepare the base
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Pour the cream into a small saucepan and warm over low heat. As soon as it begins to steam, remove from the heat. Add the basil leaves, cover and leave to infuse for 15 minutes.
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Meanwhile, finely zest one lemon. Then squeeze all the lemons to obtain about 200 ml of juice.
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Mix the lemon juice with the sugar until fully dissolved.
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Strain the basil leaves from the infused cream.
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Mix the cream with the whole milk, lemon syrup, and zest.
Freeze and spin
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Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
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Close with the storage lid and freeze flat for 24 hours.
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Once fully frozen, run the ICE CREAM program.
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If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- For a milder lemon flavor, slightly increase the quantity of sugar.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 156 | 799 |
| Protein (g) | 1.2 | 6.1 |
| Carbs (g) | 23.9 | 122.5 |
| Fat (g) | 6.6 | 33.8 |