Tuesday, February 8, 2011

basil ice cream

  • 2 cup whole milk
  • 3 tbsp basil - chopped. and fresh. duh.
  • 1/2 cup sugar
  • 4 egg yolks
  • 1/2 cup heavy cream

put milk, basil, half of the sugar, and a pinch of salt in a pot. 
boil it.

take it off the heat.
let steep for 30 minutes.

blend it -- i use an immersion blender for this.

mix egg yolks and other half of the sugar.

add basil milk mixture in a stream.

cook over moderate heat, stirring constantly. 
pull it off when it reaches 175 degrees. 
(good idea to have a thermometer for this part.)

put mixture through a sieve. 

put bowl in fridge. 
(you can also put the small bowl filled with the basil milky egg mixture 
into a larger bowl that is filled with ice water 
that way the whole she-bang cools down faster.)

once cold, mix in cream. 

throw that puppy into the ice cream maker. 

freeze.


eat. 
delicious times a million. 




ps. this can totally be halved. 
cause this recipe makes a ton. 
and as a rule i try not to make too too much or else i can never try new flavors. 
although, for this ice cream i always make an exception. 
this stuff is super rockstar. 



i mean, super super rockstar.






pps. i wish i was making this right now,
unfortunately i am not.
(basil is not really in season now.)
lame.
but it is such a happy summer time thing
that i thought it would help me deal with the winter time heinousness.