Lemon Basil Ice Creamcomments (5) January 28th, 2009
2 cups whipping cream
1 cup milk
3/4 cup sugar
12 3- to 4-inch sprigs lemon basil
3 extra-large egg yolks
Makes about 1 quart
This velvet-textured ice cream leaves a delightful perfume on the palate.
Combine the whipping cream, milk, sugar, and basil in a heavy-bottomed, nonreactive saucepan. Bring the contents of the pan to a simmer and then remove from heat. Let the herbs steep in the liquid for 30 minutes.
Reheat the mixture over low heat. Lightly whisk the eggs in a small bowl and add about 1⁄4 cup of the warm cream to the eggs and whisk; add another 1⁄4 cup and whisk again. Pour the egg and cream mixture into the saucepan and cook, stirring constantly, until the custard lightly coats a metal spoon, about 5 minutes.
Strain the cream mixture into a bowl, pressing on the leaves to release their flavor, and chill. Discard the leaves. Freeze the custard in an ice cream maker, according to the manufacturer’s instructions.
posted in: herbs, basil, dessert