Basil Ice Cream | Mint Ice Cream

Dear Friends and Family,

Got the basil ice cream recipe from epicurious and modified it:

2 cups whole milk
4 tbs basil, chopped
1/2 cup sugar (divided)
pinch of salt
3 large egg yolks
1/2 cup heavy cream

1. In a heavy saucepan, over medium/low heat, heat the milk, basil, 1/4 cup sugar, and salt. Heat until hot but not boiling. Turn off heat and allow the basil to steep for 30 minutes.
2. Puree milk/basil mixture in blender. Strain through sieve.
3. Beat egg yolks and remaining 1/4 cup sugar until light yellow. Slowly whisk in milk mixture. Then, slowly whisk in heavy cream.
4. Have an ice bath ready for ice cream base (a large bowl filled with ice water with a smaller bowl in it for the ice cream base).
5. In a heavy saucepan, over medium/low heat, heat ice cream base stirring constantly. Heat until ~170 (the base will coat the back of a spoon at 170) - DO NOT BOIL. When the base is ready, transfer to the ice bath to stop the cooking process.
6. Stir to cool (~10-15 minutes). Refrigerate overnight.
7. Churn in ice cream maker, follow your ice cream maker's instructions

For mint ice cream, substitute an equal portion of mint for basil. And, the straining through sieve is optional. Otherwise, it's the exact same recipe.


Cheers!
mouse