I know, I know, you think I cook some strange stuff. But seriously? What do you think people said when the first crawfish was boiled? Or the first chicken thigh fried? And those things are fabulous. And so is basil ice cream. I must say, it’s HIGH up there on the best flavors I’ve tried. It is so incredibly fresh tasting, you almost forget that it’s ice cream and hey… probably shouldn’t eat two bowls in one sitting.
Unless you’re my husband. He ate I believe THREE bowls in one sitting, with strawberry syrup on it, at that. Needless to say, he enjoyed it. And how can you go wrong since the recipe is from my ice cream bible, The Perfect Scoop?
Basil Ice Cream
Recipe from: The Perfect Scoop
1 cup packed basil leaves, washed
3/4 cup granulated sugar
2 cups heavy cream
1 cup milk
5 large egg yolks
Grind the basil leaves, the sugar and 1 cup of the heavy cream in a food processor until leaves are as fine chopped as possible (be careful not to make it thicken too much though!). Pour half of this mixture into a large bowl and add the rest of the cream. Place a strainer over the bowl and place the bowl in an ice bath.
Warm the rest of the mixture in a saucepan with the milk and salt. In another bowl, whisk the yolks. Slowly pour the warmed basil mixture into the egg yolks a little at a time, whisking constantly. Pour the egg yolks back into the saucepan.
Constantly stir over medium heat. Scrape the bottom until thickened and coats the back of the spatula. Pour thoroughly into the strainer and stir into cream. Zest the lemon directly into the mixture and stir until cool. Refrigerate until cold (overnight, preferably) and freeze per your ice cream maker instructions.