Basil Ice Cream
A creamy, elegant ice cream infused with fresh basil leaves, creating a unique blend of sweet and herbal flavors. This sophisticated dessert combines whole milk, heavy cream, and fresh basil for a refreshing summer treat.
Ingredients
- •2 cups whole milk
- •3 tablespoons chopped fresh basil
- •½ cup sugar
- •4 large egg yolks
- •½ cup heavy cream
- •equipment
Cooking Instructions
- 1.
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.
35 min
- 2.
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.
20 min
- 3.
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.
140 min
