Lemon Basil Ice Cream
Did you know that Basil is a member of the mint family? We normally think of it in savory recipes, but this Lemon Basil Ice Cream is a revelation. If you love ice cream, you have to try it.
Six servings
Adapted from www.georgiapellegrini.com
Ingredients
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cup packed basil leaves
- 1 teaspoon lemon zest
- 5 egg yolks
- 3/4 cup organic raw sugar
- 1 pinch of salt
Method
- Place the ice cream container from your ice cream maker in the freezer so it's ready to go when the custard has chilled.
- Heat the milk and cream with the zest and basil, along with a pinch of salt. Bring it to a gentle boil, then shut off the heat and let it infuse. Be sure to stir along the way, so that the bottom doesn't scorch. Let it infuse until no longer hot, but still warm.
- Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you've incorporated. Set aside.
- Put the basil milk in the blender and blend until uniform in a light green color.
- Temper the yolks by adding a bit of the warm liquid to them gradually, while whisking. Keep stirring constantly, scraping down the sides to avoid getting scrambled eggs.
- Return the entire mixture to the sauce pan and stir it constantly over low heat until it thickens to the point where you can leave a track with your finger on the spatula and it no longer runs.
- Let it cool for 10-15 minutes, then pour the liquid through a fine mesh strainer to remove any larger pieces of basil leaves. Cool in the refrigerator for two hours, or overnight.
- Pour the liquid into the frozen ice cream container and run it through the ice cream maker for 50-60 minutes until desired consistency. Transfer to a suitable freezer safe container until ready to enjoy.