Lychee-Yuzu Ice Cream Cake
Yuzu-Purple Basil Tea Frozen Yogurt, Lychee Ice Cream, Basil Frangipane, Basil-Infused Marshmallow Fluff, Tapioca Pearls, Basil Oil
Pastry Chef Abigail Black of Henrietta Red | Nashville, TN
”I really love playing with color in my desserts. For this one, I found a fun way to use purple basil to transform the ice cream cake into an unexpected hue. Purple basil contains anthocyanin, a naturally occurring pigment that reacts to high pH levels, and the acidity of the yuzu turns the basil tea a bright neon pink. It’s shocking how vivid the color is using completely natural ingredients. The yuzu frozen yogurt is swirled with lychee ice cream for another visual layer. Lychee is typically associated with pink or red, but here it’s actually the yuzu that brings the color. The ice cream itself is creamy and almost marshmallow-like, while the yuzu cuts through with acidity and brightness. I think dessert should be playful, joyful, and surprising, and I love working with ingredients that embody those qualities.” — Pastry Chef Abigail Black
Adapted by StarChefs | December 2025 | Photo: Courtney Eckdahl
INGREDIENTS
Purple Basil Tea:
25 grams purple basil
Yuzu Frozen Yogurt:
113 grams The Perfect Purée of Napa Valley yuzu luxe sour blend
226 grams labneh
50 grams granulated sugar
⅛ teaspoon uno stabilizer
⅛ teaspoon kosher salt
Lychee Ice Cream:
396 grams heavy cream
81 grams whole milk
4 egg yolks
133 grams granulated sugar
3 grams uno stabilizer
½ teaspoon kosher salt
226 grams The Perfect Purée of Napa Valley lychee purée
Purple Basil-Yuzu Syrup:
200 grams granulated sugar
20 grams Perfect Purée Yuzu Purée
Tapioca Pearls:
50 grams granulated sugar
20 grams coconut milk
25 grams The Perfect Purée of Napa Valley lychee purée
100 grams tapioca starch
5 grams strawberry powder
Basil Oil:
20 grams blanched green basil
100 grams grapeseed oil
Basil Frangipane:
300 grams granulated sugar
275 grams unsalted butter
8 whole eggs
560 grams almond flour
10 grams finely chopped basil
¼ teaspoon kosher salt
Basil-Infused Marshmallow Fluff:
157 grams granulated sugar
½ teaspoon cream of tartar
½ teaspoon vanilla extract
3 egg whites
255 grams corn syrup
10 grams finely chopped green basil
METHOD
For the Purple Basil Tea:
Bring a pot of 300 grams water to a boil. Add basil and let simmer 5 minutes, or until water turns dark blue in color. Strain, reserving tea, and set aside.
For the Yuzu Frozen Yogurt:
In a mixing bowl, combine The Perfect Purée of Napa Valley yuzu luxe sour and 50 grams Purple Basil Tea. Once combined, fold in remaining ingredients. Transfer to a blender and blend on high speed until smooth. Transfer to an airtight container and freeze. The next day, spin in a Pacojet until desired consistency is achieved. Transfer to airtight containers and freeze.
For the Lychee Ice Cream:
In a saucepan over medium heat, bring cream and milk to a simmer. In a mixing bowl, whisk together egg yolks, sugar, stabilizer, and salt. Temper yolk mixture with warm cream, then add to pan. Cook until mixture reaches 170°F, whisking constantly. Remove from heat and stir in The Perfect Purée of Napa Valley lychee purée. Let cool. Transfer to an airtight container and freeze. The next day, spin in a Pacojet until desired consistency is achieved. Transfer to airtight containers and freeze.
For the Purple Basil-Yuzu Syrup:
In a saucepan over medium heat, bring all ingredients and 215 grams Purple Basil Tea to a boil. Cook until sugar has fully dissolved and a syrup-like consistency is achieved. Reduce heat and keep warm.
For the Tapioca Pearls:
In a saucepan over medium-high heat, bring sugar, coconut milk, The Perfect Purée of Napa Valley lychee purée, and 30 grams water to a boil. Cook until sugar has fully dissolved. Reduce heat and add remaining ingredients, stirring constantly until well combined. Transfer mixture to a tapioca starch-dusted silicone mat. Knead until smooth, dusting with additional tapioca starch as needed to prevent sticking. Roll into logs and cut into ¼-inch pieces. Roll each piece into a smooth ball. Set aside. Bring a pot of water to a boil. Add tapioca balls and cook 8 minutes. Transfer to an ice bath to cool. Strain and transfer to a mixing bowl. Toss with Purple Basil-Yuzu Syrup.
For the Basil Oil:
In a blender, combine all ingredients until fully emulsified. Let strain through a coffee filter overnight. The next day, transfer to a squeeze bottle and refrigerate.
For the Basil Frangipane:
Heat oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, combine sugar, butter, and 50 grams Basil Oil. Working in batches, add eggs and mix until fully incorporated. Once combined, fold in remaining ingredients. Transfer to a lined half sheet tray and bake 15 minutes, or until golden. Let cool. Once cooled, punch out one large and two small scalloped circles. Set aside.
For the Basil-Infused Marshmallow Fluff:
In the bowl of a stand mixer fitted with a whisk attachment, combine 2 tablespoons sugar, cream of tartar, vanilla, and egg whites. Set aside. In a saucepan over medium-high heat, combine corn syrup, remaining sugar, and 178 grams water. Cook until mixture reaches 240°F. Add basil. When mixture reaches 248°F, stream into whipped egg white mixture. Mix 5 minutes on high speed, or until well combined. Transfer to a piping bag and refrigerate.
For the Ice Cream Cake:
Spread 1 pint Lychee Ice Cream into a parchment-lined quarter sheet pan. Dot with 4 spoonfuls Yuzu Frozen Yogurt. Using an offset spatula, gently swirl mixture to create desired pattern. Freeze. Once frozen, use a flower-shape cutter and put out shapes, working quickly to main sharp edges. Freeze.
To Assemble and Serve:
Place 3 Basil Frangipane circles in a staggered pattern on a serving plate. Pipe Basil-Infused Marshmallow Fluff around Basil Frangipane. Spoon Tapioca Pearls and soaking syrup around plate. Dot with Basil Oil. Swirl Basil Oil with Tapioca Pearls soaking syrup to create swirled pattern. Top each Basil Frangipane with 1 piece Ice Cream Cake. Serve immediately.
