Monday, May 30, 2011

Basil Raspberry Swirl Ice Cream

Is this a strange combination? Maybe. It wasn't intentional. We're just bad at scooping in a straight line. But take our word for it, it was delicious!

Also, we used Thai basil this time for the ice cream, but next time we might try Italian basil because it's less anise flavored and maybe more suitable for ice cream.

Basil Raspberry Swirl Ice Cream
Basil Ice Cream

1. Store the two ice creams side by side in a container in the freezer.
2. Maniacally scoop out some ice cream and inadvertently mix the two.

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

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.

No comments:

Post a Comment