basil ice cream
Dear Successful Basil Growers of the World,
I bet you’ve got more basil than you know what to do with. You’re probably blending bushels of basil leaves into gallons of pesto; maybe even starting to stock your freezer for winter, thinking you’re soooo special.
And you are!
Pretty please, tell me your secret.
All of my basil plants have died, and I’m starting to get a complex.
Whether store-bought or homegrown, basil makes an excellent flavoring for ice cream. Creamy, herbal, soothing, definitely not as weird as it sounds. Give it a try! I know you’ve got more basil than you know what to do with. <fist shake!>
P.S. Trying to imagine how delightful lemon-basil ice cream would be. Dear Lemon-Basil Growers of the World, please make this ice cream and report back asap. Love, Jen.
Basil Ice Cream (from epicurious)
I added a tiny bit more basil than the original recipe called for.
2 cups whole milk
1/4 cup chopped fresh basil
1/2 a cup sugar, divided
pinch of salt
4 large egg yolks
1/2 a cup heavy cream, chilled
Put milk, basil, 1/4 cup sugar, and a pinch of salt in a 2-qt. pan; bring just to a boil, stirring often. Remove from heat; cover and let steep 30 minutes. Transfer to a blender (reserving saucepan) and blend about a minute, until basil is finely ground.
Whisk together yolks and remaining 1/4 cup sugar in a medium bowl, until thick; it’ll take a minute or two. Slowly add the milk mixture, stirring until well-combined. Pour mixture into reserved saucepan and cook over medium/medium-low depending on your stove. Stir constantly with a wooden spoon or ball whisk, taking care not to let it boil. Cook until mixture coats the back of your spoon and registers 175F. Pour mixture through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10-15 minutes. Stir in heavy cream.
Freeze in your ice-cream maker. Transfer to air-tight container; let freeze at least 2 hours before serving.