|Nutritional Guidelines (per serving)|
Using fresh and dried basil, this wonderful ice cream shows basil's versatility. This ice cream has a very amazing herb flavor but is still on the sweet side. This dessert is the perfect ending to a steak dinner. The addition of fresh berries makes a very colorful presentation.
- 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
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 according to the manufacturer's instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.
Reprinted with permission from Spice Dreams: Flavored Ice Creams and Other Frozen Treats by Sara Engram and Katie Luber (Andrews McMeel 2010).