Basil Ice Cream Recipe
Local cream, sweet and sour tomato butterscotch
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Ingredients
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Ice Cream Base
Method
Ice Cream Preparation
- 1
Infuse the Cream
In a medium saucepan, combine the heavy cream, whole milk, and fresh basil leaves. Heat over medium heat until it begins to steam, then remove from heat and let steep for 30 minutes.
- 2
Prepare the Custard
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. Gradually pour the warm basil-infused cream mixture into the egg yolks, whisking constantly to temper the eggs.
- 3
Cook the Mixture
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 10-15 minutes). Do not let it boil.
- 4
Strain and Cool
Strain the custard through a fine-mesh sieve into a clean bowl to remove the basil leaves. Stir in the vanilla extract and a pinch of salt. Let it cool to room temperature, then refrigerate until completely chilled (about 4 hours or overnight).
- 5
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 6
Freeze
Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.