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Sunday, August 11, 2013

Recipes: Refreshing Basil Ice Cream

 



Recipes: Refreshing Basil Ice Cream

This wonderful ice cream shows basil's versatility. A very flavorful, yet still sweet treat, this frozen dessert is perfect after a summer meal or anytime you want a delightful and different twist on nature's essence. Using fresh and dried basil, this wonderful ice cream shows basil's versatility. The addition of fresh berries makes a very colorful presentation.

Prep Time: 4 hours - Cook Time: 20 minutes - Total Time: 4 hours, 20 minutes

-Yield: Makes about 1 1/2 quarts

Ingredients:
•2 cups whole milk
•1/2 cup plus 1/2 cup sugar
•1/2 cup packed fresh basil leaves
•2 teaspoons dried basil
•1/8 teaspoon salt
•4 large egg yolks
•2 cups whipping cream
•1 teaspoon vanilla

Preparation:

Combine the milk, 1/2 cup of the sugar, the fresh basil, dried basil, and salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes. Remove the pan from the heat and let steep for 1 hour.

Strain the milk mixture through a fine-mesh sleeve. Return the milk to a clean, medium, heavy saucepan. Scald the milk once again over medium-high heat, stirring often, for 5 minutes.

While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining 1/2 cup of sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk.

Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes.

Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes. While the custard is cooling, combine the cream and the vanilla in a medium bowl.

Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

Freeze the chilled custard mixture in an ice-cream maker. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.
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