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Basil Ice Cream

Posted 05/01/12 by ChefSnowball
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Views: 369
Venues: Coffee Shop
Spices & Herbs
Categories: Basil
Ice Cream
Lemon and Orange Peel
Keywords: Ice cream, basil, lemon zest
Servings: 6
2 cups whole milk
1/2 cup + 2 tablespoons sugar, divided
1/4 cup fresh chopped basil
Tiny pinch of salt
4 large egg yolks
1 tablespoon + 1 teaspoons lemon zest
1 1/2 teaspoons vanilla extract
1/2 cup chilled whipping cream

In a small saucepan over moderate heat, bring the milk, 1/4 cup + 2 tablespoons sugar, salt, and the basil to a boil. Remove from heat and let steep 10 minutes, half covered with a lid. Transfer to a blender or food processor, keeping the saucepan, and blend until the basil is ground, about a minute. Meanwhile, prepare an ice bath- put a few cups of ice and some cold water into a large bowl and set aside.

In the bowl of an electric mixer, beat egg yolks on medium speed. Add the remaining 1/4 cup sugar and beat until thick and pale, about one minute. Pour the milk mixture in a slow, steady stream and beat until well combined. Beat in the lemon zest and vanilla extract. Pour the mixture back into the saucepan. Stirring constantly with a wooden spoon, heat over moderate heat until custard coats the back of the spoon and reaches 175 degrees F. Strain into a metal bowl, place the metal bowl into the prepared ice bath, and chill until cold, stirring often. Once chilled, stir in the cream and churn in an ice cream maker. Freeze in an airtight container at least two hours.
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