BASIL ICE CREAM RECIPE | EPICURIOUS
When food editor Shelley Wiseman remarked on the basil ice cream she had at JoJo, Jean-Georges Vongerichten's Manhattan bistro, other editors recalled tasting herb-flavored custards in Milan years ago.
Provided by EPICURIOUS.COM
Total Time 3 1/2 hr
Cook Time 25 min
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
- Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
- Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
MINT OR BASIL ICE CREAM RECIPE - NYT COOKING
Provided by Melissa Clark
Total Time 25 minutes
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a food processor, pulse together mint or basil leaves and sugar until pulverized and bright green.
- In a small pot, simmer heavy cream, milk, herb sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http//schema.org, Calories 223, UnsaturatedFatContent 6 grams, CarbohydrateContent 14 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 10 grams, SodiumContent 55 milligrams, SugarContent 13 grams
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