Friday, September 7, 2012

Chocolate Basil Ice Cream

It's not usual for me to want to eat my ice cream with herbs, but I was completely enthralled and inspired by a Chocolate Basil Sorbet I had the chance to enjoy at the end of an elegant dinner during the International Food Blog Conference in Portland.  I immediately knew that I had to try a version of this at home, especially since my family and I are obsessed with basil.  And we're starting to find out that it doesn't just taste good on pasta!  In this particular recipe, the basil is a surprising afterthought.  Because this dark chocolate ice cream is rich, the slight peppery aftertaste will make your guests go, "What is that...?".  This Italian herb instantly turns a plain ole chocolate ice cream into something more exciting and intriguing!  So, if you don't have an ice cream maker at home, it's not the end of the world (you can make it work).  But, if it weren't for mine, this hot and humid summer would have seemed much longer!

What you'll need: makes 1 quart

2 cups water
2 cups half and half
3/4 cup packed basil leaves (bruised)
1 cup super fine sugar
1 cup unsweetened cocoa powder
Pinch kosher salt
1/2 tsp vanilla extract
1/4 cup Kahlua
1 tsp lemon zest
Fresh basil for garnish

In a medium saucepan over low medium heat, combine water, half and half and bruised basil leaves. Bruising the leaves help relieve it's peppery juices.  Steep for 10-15 minutes or until the mixture just starts to bubble.  Don't allow it to boil.  Remove from heat, strain out the basil leaves and toss.

Return the saucepan to low heat and pour in the fine sugar (dissolves faster than regular granulated sugar), cocoa, and salt. Whisk until well incorporated, about 2 minutes. Remove from heat, add in the vanilla extract, Kahlua and lemon zest, combine.

Chill the mixture until cold (freezer works - about 1 hour, just don't forget about it!). Pour the mixture into an ice cream maker and follow the manufacture's instructions. The ice cream will be soft!  Transfer into a freezer safe container and let harden for 4-6 hours.  If you don't have an ice cream maker, pour the mixture into a freezer safe container and freeze until completely harden, 6 + hours.  When frozen, scoop into a bowl and garnish with fresh basil.

Recipe Adapted from here.

Follow Because of Madalene on Facebook!


  1. Yum!! Excited to try this. I never would have thought of basil with my chocolate!!

    1. I have never tasted basil with chocolate either! Looks good though and worth trying it out - thanks Christina Marie for the great recipe.

  2. It's a fun combo of flavors. Rich with a pop of peppery freshness. A must try Amy and BeBetsy! Thanks for stopping by. :)

  3. You have a good point here!I totally agree with what you have said!!Thanks for sharing your views...hope more people will read this article!!! SubZero, Viking Ice Maker Repair Montecito

  4. Its a great pleasure reading your post.Its full of information I am looking for and I love to post a comment that "The content of your post is awesome" Great work. Ice Maker Repair Sub-Zero, Viking, Scotsman, Kenmore, GE, U-Line, Monogram in Los Angeles

  5. I recently found many useful information in your website especially this blog page. Among the lots of comments on your articles. Thanks for sharing. Ice Maker Repair Sub-Zero, Viking, Scotsman, Kenmore, GE, U-Line, Monogram in Los Angeles

  6. I’m going to read this. I’ll be sure to come back. thanks for sharing. and also This article gives the light in which we can observe the reality. this is very nice one and gives indepth information. thanks for this nice article... ครีมผีเสื้อ

  7. Excellent post, thank you a lot for sharing. Do you have an RSS feed I can subscribe to?

  8. I wish for the great of success in all of our destiny endeavors

  9. We are really grateful for your blog post. You will find a lot of approaches after visiting your post. I was exactly searching for. Thanks for such post and please keep it up. Great work. ice block machine

  10. This content is simply exciting and creative. I have been deciding on a institutional move and this has helped me with one aspect. Resources

  11. I have read a few of the articles on your website now, and I really like your style of blogging. I added it to my favorites blog site list and will be checking back soon. Please check out my site as well and let me know what you think. wavy bar chocolate for sale

  12. Thanks for taking the time to discuss this, I feel strongly about it and love learning more on this topic. Wavy bars

  13. Wow, cool post. I’d like to write like this too – taking time and real hard work to make a great article… but I put things off too much and never seem to get started. Thanks though. Wavy bars

  14. Admiring the time and effort you put into your blog and detailed information you offer!.. one up mushrooms

  15. This is such a great resource that you are providing and you give it away for free. I love seeing blog that understand the value of providing a quality resource for free. buy liberty caps