This Basil ice cream is so refreshing!
It does not taste like Basil, but has a ‘basil perfume’ to it. You just have to try it, but I think you’ll find it has more lemon flavor than anything.
Since we use our fresh goat milk we use less cream than the original recipe calls for, but I’ll give you the original custard recipe. It’s killer! I also strain off the basil/lemon peel, blend it with some of the milk mixture and add it back in before freezing. I like the little yellow and green flecks. If you do not like yellow and green flecked ice cream then strain out the basil leaves and lemon peel and just toss them.
Here is the original recipe. This makes about a quart, but we triple it for about a gallon of ice cream.
Ingredients:
1 1/2 cups heavy whipping cream
1 1/2 cups milk
3/4 cup sugar
1 tablespoon (or more if you like it super lemony) finely grated lemon peel-yellow part only
12 3- to 4-inch sprigs basil or lemon basil -using lemon basil does not seem to noticeably change the flavor at all.
3 large or extra-large egg yolks
How To:
Combine the whipping cream, milk, sugar, lemon peel and basil in a large sauce pan. Bring to a simmer and then remove from heat. Let the herbs steep in the cream/milk mixture for 20-30 minutes.Strain off any skin that has formed on the milk.
Reheat the mixture over low heat.
Lightly whisk the eggs in a small bowl and slowly add about 1⁄4 cup of the warm milk mixture to the eggs whisking all the while. If you don’t do this you will have yellow cooked egg yolks in your ice cream!
Now add another 1⁄4 cup of the warmed mixture and whisk again. We’re just heating the yolks so they can be added to the hot milk mix without cooking. Pour the egg yolk and cream mixture into the saucepan and cook, stirring constantly, until the custard lightly coats a metal spoon. This takes about 5 minutes.
You can strain off the basil now and discard the leaves OR blend them with some of the milk mixture and add it back in for fleckiness (it’s my new word!)
Cool the mixture before freezing.
To chill the mixture faster set the pan in an ice bath, stir the mix and change the ice water when the ice melts and the water gets warm.
Freeze the custard in an ice cream maker according to your ice cream freezer’s directions .
No freezer? You can also freeze this ice cream in a baking pan!
Just pull it out every hour or so and beat it with a fork or hand mixer until it’s completely frozen and you can’t really beat it anymore. It’s not quite as smooth as the machine version, but still amazingly delicious!
Now all you have to do is enjoy it