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+ servings
5 from 2 votes
Basil and Mint Chocolate Chip Ice Cream
Prep Time
1 hr 10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins

A cool and creamy homemade basil and mint chocolate chip ice cream recipe made with garden fresh mint and dark chocolate.

Recipe Type: Dessert
Makes: 1 quart
Author: Brooklyn Supper, adapted from David Lebovitz
  • 2 cups heavy cream , divided
  • 1 cup whole milk
  • 3/4 cups sugar , divided
  • 2 cups packed fresh peppermint leaves**
  • 1/4 cup packed fresh basil leaves
  • 2 pinches sea salt , divided
  • 4 egg yolks
  • 3 ounces unsweetened chocolate* , chopped (see note below)
  1. In a heavy bottomed saucepan, heat 1 cup cream, whole milk, 1/2 cup sugar, and mint and basil leaves over medium-low heat, stirring often. When mixture just begins to steam, remove from heat, cover, and set aside to steep for 1 hour.
  2. Strain herb infusion with a mesh strainer, pressing leaves to release all possible liquid. Discard leaves. Reheat herb-infused cream over medium-low heat, just until small bubbles form along the sides and mixture begins to steam.
  3. Place yolks in a medium bowl and whisk with 2 tablespoons sugar. To temper the yolks, whisking constantly, add 1/4 cup of the warm cream; still whisking, add another 1/4 cup, and then another. Add one cup total, then stir yolk mixture into the warm cream. Cook, stirring constantly, over medium-low heat for 5 minutes. Remove from heat. (If desired, strain mixture before chilling.) Stir in the remaining cup of cream.
  4. Set mixture over and ice bath to chill quickly or cover and refrigerate overnight.
  5. Process ice cream according to your ice cream maker's instructions.
  6. Meanwhile, melt chocolate over a double boiler, stir in the remaining 2 tablespoons sugar plus a generous pinch of sea salt.
  7. Drizzle melted chocolate over the bottom of a freezer-proof container. Add a layer of ice cream, followed by a layer of chocolate. Continue alternating layers. Cover container and freeze until cured, 4 - 5 hours or longer.
  8. Serve with a sprig of fresh mint.
Recipe Notes

This recipe contrasts the sweet and herbaceous ice cream with intensely dark chocolate and a hint of salt. Feel free to omit the 2 tablespoons of sugar and use bittersweet chocolate instead.

Recipe adapted from David Lebovitz.