Why You’ll Love This Recipe

• ✓Uniquely refreshing flavor profile of mint, basil, and citrus.
• ✓Luxuriously smooth and creamy French-style custard base.
• ✓A sophisticated and elegant dessert for special occasions.
• ✓Includes a simple no-churn option for those without an ice cream maker.

Equipment You’ll Need

• ✓Ice cream maker with a pre-frozen bowl
• ✓Medium saucepan
• ✓Fine-mesh sieve or strainer
• ✓Whisk
• ✓Two medium mixing bowls (one for an ice bath)
• ✓Spatula
• ✓Airtight, freezer-safe container (1.5 to 2-quart capacity)

Ingredients

• ✓1 1/2 cups heavy cream
• ✓1 cup whole milk
• ✓3/4 cup granulated sugar, divided
• ✓1 large bunch fresh green shiso leaves (about 30-35 large leaves), roughly chopped
• ✓5 large egg yolks
• ✓1/8 teaspoon fine sea salt

Instructions

1. First, prepare your ice bath. Fill a large bowl with ice and a little cold water, then set a smaller bowl inside it. Place your fine-mesh sieve over the smaller bowl and set it aside. This will be used to cool your custard base quickly.
2. In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of the granulated sugar. Add the roughly chopped shiso leaves.
3. Heat the mixture over medium heat, stirring occasionally, until it is steaming and small bubbles are forming around the edges. Do not let it come to a full boil. Once steaming, remove from the heat, cover the saucepan with a lid, and let the shiso leaves steep for at least 30 minutes to infuse their flavor into the cream.
4. While the shiso is steeping, prepare the egg yolks. In a separate medium bowl, add the 5 egg yolks and the remaining 1/4 cup of sugar. Whisk vigorously for about 2-3 minutes until the mixture is pale yellow, thick, and ribbony.
5. After the shiso has steeped, pour the cream mixture through the fine-mesh sieve into a clean bowl or large measuring cup to remove all the shiso leaves. Press down gently on the leaves with a spatula to extract all the flavorful liquid. Discard the leaves.
6. Now, temper the eggs. Slowly pour about 1/2 cup of the warm, shiso-infused cream into the egg yolk mixture while whisking constantly. This gently raises the temperature of the yolks without scrambling them. Once combined, pour the egg yolk mixture back into the saucepan with the rest of the warm cream.
7. Return the saucepan to the stove over low to medium-low heat. Cook, stirring constantly with a spatula and scraping the bottom of the pan, for about 5-8 minutes. The custard is ready when it has thickened enough to coat the back of the spatula and you can draw a clean line through it with your finger. Do not let it simmer or boil.
8. Immediately pour the finished custard through the fine-mesh sieve set over the bowl in your ice bath. This catches any small bits of cooked egg and helps cool the base down rapidly. Stir the custard in the ice bath for a few minutes to release some of the heat.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight, until thoroughly chilled.
10. Once the base is completely cold, pour it into your pre-frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, typically for 20-25 minutes, or until it reaches the consistency of soft-serve ice cream.
11. Transfer the churned ice cream to your airtight, freezer-safe container. Press a piece of parchment paper or plastic wrap directly on the surface. Freeze for at least 2-3 hours, or until firm enough to scoop. Enjoy!

Expert Cooking Tips

• ✓For a more intense shiso flavor, gently bruise the leaves with a muddler or the back of a wooden spoon before adding them to the cream mixture. This helps release more of their aromatic oils.
• ✓Patience is key! Chilling the custard base overnight is the single best thing you can do to ensure an ultra-creamy, non-icy final product. It allows the fats to solidify and the flavors to deepen.
• ✓Don’t rush the churning process. Ensure your ice cream maker’s freezer bowl is frozen solid, usually for a full 24 hours. A partially frozen bowl will result in a soupy, poorly churned base.
• ✓The color of the final ice cream will be a very pale, natural green. If you want a more vibrant color, you can add a drop or two of green food coloring to the custard base before chilling.

Substitutions and Variations

For a dairy-free or vegan version, you can substitute the heavy cream and whole milk with a combination of full-fat canned coconut milk and coconut cream. Use a high-quality vegan egg yolk replacer or a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons of the cold coconut milk) to thicken the base instead of egg yolks. If you can’t find shiso, a mix of fresh mint and a small amount of Thai basil can offer a similarly complex, herbaceous flavor.

Common Mistakes to Avoid

The most common mistake is cooking the custard base too quickly or at too high a temperature, which results in a grainy texture from scrambled eggs. Always use low, gentle heat and stir constantly. Another frequent error is not chilling the base completely before churning. A warm or even cool base will not freeze properly in the churner, leading to large ice crystals and a hard, icy texture instead of a smooth, creamy one.

Serving Suggestions

This elegant ice cream shines on its own in a chilled bowl, garnished with a single fresh shiso leaf. For a delightful pairing, serve it alongside fresh summer berries like raspberries or strawberries, or with slices of juicy white peach. A drizzle of yuzu-infused honey or a light lemon syrup also complements its unique flavor beautifully. It’s also fantastic as an à la mode accompaniment to a slice of matcha pound cake or a delicate almond financier.

Storage and Reheating Tips

To prevent ice crystals and maintain a creamy texture, store your homemade shiso ice cream in a shallow, airtight container in the coldest part of your freezer (usually the back). Before sealing the lid, press a layer of plastic wrap or parchment paper directly against the surface of the ice cream. This minimizes contact with air. For the best flavor and texture, enjoy within two weeks.

Frequently Asked Questions

What exactly does shiso taste like?

Shiso has a complex and wonderfully unique flavor that’s hard to pin down! It’s often described as a cross between mint and basil, with bright citrusy notes and a subtle hint of anise or cinnamon. It’s incredibly aromatic and refreshing, making it perfect for ice cream.

Can I make this recipe without an ice cream maker?

Absolutely! To make a no-churn version, pour the completely chilled custard base into a shallow, freezer-safe dish like a loaf pan. Freeze for 45 minutes. Remove and whisk vigorously, breaking up any frozen bits. Return to the freezer and repeat this process every 30-45 minutes for about 3-4 hours, until the ice cream is smooth and firm.

Where can I buy fresh shiso leaves?

You can typically find fresh shiso leaves at Japanese or other Asian grocery stores. They are also sometimes available at specialty food stores or local farmers’ markets during the summer months. It’s also a very easy herb to grow in a pot at home!

Why did my custard curdle or scramble?

This happens when the eggs are heated too quickly. To prevent this, make sure you temper the egg yolks properly by adding the warm cream very slowly while whisking constantly. Also, when you return the mixture to the stove, cook it over low heat and never let it boil.

Conclusion

There you have it—a truly special ice cream that is bound to become a new favorite. The bright, herbaceous notes of shiso in a rich, creamy base are a match made in heaven. I can’t wait for you to try this recipe and experience its unique magic for yourself. If you make it, please share a photo and tag me on Pinterest or Instagram; I absolutely love seeing your beautiful creations!