Yes, you read that right. It says basil ice cream. I, too, was a bit skeptical when DB suggested it as a way to use some of the basil we get from our CSA. And the recipe, it’s just a tad bit…involved. But you know me, I like to try new things in the kitchen and it is ice cream after all!
The recipe we used was found on Epicurious. The only thing I did not have, equipment wise, was the fine mesh sieve. I picked one up at Target for under $10 (Sorry I can’t be more accurate than that but the receipt is long gone. You can be sure, though, that I got the best one I could for the least amount of money!) The whole milk and cream had to be specifically purchased but that’s par for the course when making homemade ice cream.
I really enjoyed the process of making the ice cream. The only drawback is that for all the work you do, you don’t get much more than about 2 – 3 cups of ice cream. However, basil ice cream is not really a “fill a bowl and veg on the couch in front of the television” type of ice cream. It’s more of a tasting ice cream, or a palette cleansing ice cream that you find in über fancy/gourmet restaurants.
(But I will confess…as good as it was, it was really good with some dark fudge sauce on it. Shhhh….our secret.)
Basil Ice Cream
- 2 cups whole milk
- 3 tablespoons chopped fresh basil
- 1/2 cup sugar
- 4 large egg yolks
- 1/2 cup well-chilled heavy cream
- an instant-read thermometer
- an ice cream maker
- a fine mesh sieve (if you don’t already have one)
Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Next week…Kilauea Hala Kahiki Sherbet.
I added this recipe to Home-Ec 101‘s Fearless Fridays. It did take a certain amount of setting aside cooking fears to accomplish this, so it fits rather well!