Basil Ice Cream Recipe
Servings: 6 people
Ingredients
- 2 cups whole milk
- 2 cups whipping cream or 4 cups half & half in place of both dairy
- 1 cup fresh basil leaves
- 1 cup sugar divided
- 7 egg yolks
- ½ vanilla bean
- fresh basil for garnish
Instructions
- In medium saucepan add milk, cream, scraped vanilla beans and pod, 1/2 cup sugar and bring to boil over medium heat.
- Turn off heat and add basil, allow to steep 15 minutes (chiffonade for stronger basil flavor).
- Make Custard: whisk remaining sugar with yolks and temper with steeped mixture.
- Return complete tempered egg and dairy mixture to saucepan and bring to boil over medium heat while stirring to avoiding curdling. When mixture coats the back of a wooden spoon and holds a line you drag across with your finger, it's done (approximately 10 minutes or less).
- Strain through a fine mesh chinois/ strainer and refrigerate until completely cool.
- Follow instructions on manufacturer's ice cream maker. Freeze and Voila, Basil Ice Cream.
- Enjoy!