Tuesday, July 10, 2012

Basil Ice Cream

I have quite a lot of basil at the moment. True, it smells like pesto (minus the garlic, of course) but it really is delicious with a subtle anise flavour. I'd make this again.

You Will Need:

3-4 cups fresh basil leaves
1 cup heavy cream
1 cup whole milk
1/2 cup granulated sugar
4 large egg yolks

Steep the basil leaves in the milk and cream for 20 minutes, then strain. Whisk together the eggs and sugar until light. Whisk in the hot milk/cream, then return to a pan and cook to 170 degrees F. Remove from heat, strain through a sieve into a bowl, and chill in an ice bath until custard is cold. I make ice cream in a metal tray in the freezer, whisking with a fork every 30 minutes until firm. If you have a machine, go ahead and use it. Makes about 1 pint.

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