Original recipe yield: 2 quarts.
Servings:
16 (change)
INGREDIENTS:
* 2 cups milk, divided
* 1 cup loosely packed fresh basil leaves
* 2 cups whipping cream
* 1 cup sugar, divided
* 7 egg yolks
* 1 teaspoon mint liqueur (optional)
* Garnish: fresh basil sprigs
DIRECTIONS:
1. COOK 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.
2. PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.
3. COOK remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.
4. BEAT egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.
5. POUR chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer's instructions.
6. Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.
or
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Yield: 1 quart
8 loosely packed cups basil leaves
1/2 teaspoon sea salt
1/8 teaspoon powdered vitamin C
1 quart vanilla ice cream, softened
1 cup shaved, bittersweet chocolate
Blanch the basil leaves in boiling salted water for 5 seconds, then place in an ice bath. Drain and wring the basil dry in a dish towel. Chop coarsely.
In a food processor, puree the basil with salt, vitamin C and just enough softened ice cream to make a puree (about 3 tablespoons). You should have about 1 cup basil puree. Add the remaining ice cream and puree. Quickly take the finished pureed ice cream and transfer it from the processor back to the freezer container. Add chocolate and mix in thoroughly. Place container in freezer. Freeze for at least 1 hour.
how about this variation?
One of my favorite quests in regard to food is discovering unique flavors of ice cream. Although I'm likely to avoid flavors such as chicken wing, I have had black pepper, guiness stout and earl grey ice creams at various points in my life.
I think that herbs is an underused ingredient involved in making the summer time treat. So imagine how thrilled I was when I came across a recipe from Better Homes and Gardens that includes basil. I tried it almost immediately.
It worked out very well, with the basil adding a sweet, grassy flavor to the ice cream, giving the impression that the entire straberry, from stem to fruit, was used.
It may not be as exotic of a flavor as fried eggplant, but it's still worth trying.
* 1 1/2 cup whole milk
* 1 1/2 cup heavy cream
* 1 cup sugar
* 6 egg yolks, beaten
* 6-8 basil leaves
* 3 cups strawberries, halved
In a bowl, combine the milk and the heavy cream. Pour 1/2 of the milk mixture into a medium saucepan. Add sugar, egg yolks and basil. Crush the basil against the side of the pan using a spoon.
Place the pan over medium heat and allow to cook until the mixture thickens enough to coat the back of a metal spoon. Remove from heat and slowly stir in the rest of the milk. Place lid on saucepan and place in the refrigerator for 30 minutes.
In a food processor or blender, puree the strawberries until very smooth. Remove the basil from the milk mixture, and stir in the strawberries. Place back in the refirgerator and allow to cool for 2-3 hours.
Freeze the ice cream as per your ice cream makers instructions.
(12 servings)
or
2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
Special equipment: an instant-read thermometer; an ice cream maker
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掳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.
Cooks' note:
Ice cream can be made 2 days ahead.
Makes about 3 cups.
if you can't save me a scoop - how about those 10 points?How do you make basil ice cream?
INGREDIENTS:
2 cups milk, divided
1 cup loosely packed fresh basil leaves
2 cups whipping cream
1 cup sugar, divided
7 egg yolks
1 teaspoon mint liqueur (optional)
Garnish: fresh basil sprigs
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DIRECTIONS:
COOK 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.
PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.
COOK remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.
BEAT egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.
POUR chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer's instructions.
Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.How do you make basil ice cream?
I would guess the same way you would add anything. If you don't want the leaves in it, steep them in warm milk before adding it to the mixture. Or add chopped leaves as well before putting it in the maker. Have you had basil ice cream before? It sounds odd, but I bet it would be good.
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