Basil Ice Cream with Blueberry Swirl
The art of golden hour – A dreamy rooftop dessert moment avec maman featuring my favorite ice cream flavor sandwiched between homemade cookies.
A cute moment with my mom on the roof. X
Is there anything better than an ice cream treat at golden hour? I think not. As we enjoy the longest days of the year and the light lingers in a cotton candy state a little bit longer, it is simply the best time to indulge in a summertime staple — Ice cream sandwiches. Far from the versions that we all grew up with, this homemade ice cream takes the art of frozen dessert to the next level. With a subtle basil infused silky ice cream base paired with jewel toned swirls of a blueberry compote, this ice cream is about to rock your cookie sandwich world. I truly think that basil ice cream is my absolute favorite. A unique take on a classic vanilla vibe, this ice cream is delicately sweet and so perfectly creamy, I could just melt along with it in the sun.
Smashing the basil and blueberry ice cream between two jam swirl cookies might have been my best dessert idea yet. My favorite cookies paired with my favorite ice cream, all shared with my mom on the roof of my Los Angeles apartment. Moments like these are what make up the beautiful snapshots of life. Xx
Perfectly melty homemade basil and blueberry ice cream sandwiched between two homemade cookies. An absolute dream.
Homemade basil and blueberry ice cream sandwiches featuring gluten free jam swirl cookies by Odella Bakes
Berry kombucha for a golden hour mocktail vibe
Fresh cut flowers from my neighborhood florist
Basil Infused Ice Cream
Ingredient - Yields about 1 quart ice cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 large vanilla bean scraped
1 cup sugar
10 yolks
12 large basil leaves (torn in half for better infusing aroma)
1/2 cup blueberry basil compote
Ice Cream Method
Heat the heavy cream, milk, vanilla bean and sugar in a medium sauce pan over medium-low heat. Whisk together the yolks in a medium sized bowl. Remove the cream mixture from the heat, pour a bit of cream into the egg yolks and whisk to gently warm the yolks. Continue whisking in cream slowly until the bowl is warm to the touch.
Once the yolks are warmed, add them back into the pot of remaining cream. Add in basil leaves a this time. Use a rubber spatula to gently stir the custard over low heat, stirring consistently until the mixture starts to thicken. When the custard seems to be thickening, lift the rubber spatula and run your finger through it. It is done when the custard clings to the spatula and you can see a clear swipe from your finger. Allow to steep with the basil leaves for about 20 minutes. While still hot, strain the custard through a fine mesh strainer into a shallow dish. Lay a piece of wax paper across the top of the custard and immediately place in the refrigerator.
Honeyed Blueberry Basil Compote
Ingredients
1 cup fresh blueberries
1/4 cup sugar
1/4 cup honey
handful of fresh basil leaves, finely chopped
Ice Cream Method
Compote Method
Place blueberries in sauce pan, add honey and sugar and cook over medium high heat. Stir occasionally, allowing to come to a boil for one minute. Lower to a simmer for a few minutes while sauce thickens and berries break down, becoming soft and perfectly tender. Turn off the heat and add finely chopped basil, stir to fully incorporate. Let cool and transfer to an air tight container.
