Tired of the same old vanilla and chocolate ice creams? Well, put your basil to yet another use with this unique basil ice cream dish! Yes, basil and ice cream go together. Give it a try, and you’ll see for yourself.
Prep Time:10 minutes
Cooling Time:2 hours 30 minutes
Cook Time:20 minutes
Total Time:3 hours
2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup very cold heavy whipping cream
Bring milk, basil, 1/4 cup sugar, and a pinch of salt to boil in a large heavy saucepan, stirring frequently.
Remove from heat and let sit for 30 minutes.
When cool, mix in a blender for 1 minute, until basil is finely ground.
Beat egg yolks and remaining 1/4 cup sugar with an electric mixer in a medium bowl for 1 minute, until mixture is thick.
Add milk mixture in a stream to the egg mixture, beating until well-combined.
Pour entire mixture back into the saucepan and cook over moderate heat, stirring frequently with a wooden spoon, until mixture coats and sticks to the back of the spoon and registers 175 degrees F—do not boil!
Remove from heat and pour mixture through a fine-mesh sieve into a metal bowl.
Set metal bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
Stir in heavy whipping cream and freeze in an ice cream maker.
Put ice cream in an air-tight container and freeze for at least 2 hours, until hardened.