Saturday, May 30, 2009

Craft # 5f: Basil Ice Cream

Rich requested this one. He was inspired by a Basil/Sugar grinder we bought a while back; we have yet to use it, but are ready if you need Basil & Sugar added to something.

Basil Ice Cream
Yield: Makes about 3 cups Active Time: 25 min Total Time: 3 1/2 hr

2 cups whole milk [I used skim]
3 tablespoons chopped fresh basil [to me this was two packages of herbs from the store]
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream [I used fat free half and half - and probably closer to 3/4 c]

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. [I again had to do this in batches using the Magic Bullet; the second batch I blended less, because I wanted visible basil pieces in the ice cream]

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. [I did this by hand] Reheat milk mixture and then add milk to egg 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 bowl. Refrigerate for several hours, or overnight, until well chilled.
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.

I haven't taken any finished product photos yet... but I will likely sandwich this one between two cookies...

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