Wednesday, February 8, 2012

Basil Ice Cream

Fresh Basil. What to do with it?

Nah, that's too easy and too obvious.  Let's think out of the box, shall we!

4 Egg Yolks.

We won't be using the Egg Whites here...but DO NOT THROW THESE AWAY.  You have the beginnings of 4 Sours right there.

Beat the Yolks with Sugar til pale in color.

Pretend you're making Tea - but with milk.  Bring ¼ c. Sugar, Milk & Basil to a rapid boil and steep for 20 minutes off of the heat.

Once the milk mixture has steeped and cooled, put it inside a blender and give it a spin for 45 seconds.  Then, slowly add it into the yolk mixture while simultaneously whisking it.  Incorporate fully, then return the custard to the pot and return to a medium heat.  Once the custard thickens and coats the back of a spoon, it is basically ready.

 Ready to be chilled, that is.  But first, strain the custard and allow it cool down enough at room temperature so you can fully chill it inside the refrigerator.  Or speed up the process like I did and make a cold water bath.  Add the heavy cream.

Once chilled, put it inside your ice-cream machine and churn baby, churn. 

30 minutes later, you have soft-serve ice-cream.  But I like scoop-able ice-cream.  So into the freezer you go!  3-4 hours later...    

Basil Ice Cream

2 cups Milk

1/2 cup Sugar, divided 
1/4 cup Fresh Basil
Pinch of salt
4 Egg Yolks
1/2 cup Chilled Heavy Cream

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