It looks like Chris will be taking the kids to a family reunion this weekend, leaving me alone to work on setting up the house. I’m bummed to be missing out on the reunion because I would like to get to know Chris’s extended family better, but I can’t hide my excitement to get serious junk done without any distractions. I’m hoping to get some painting, sewing and photography done this weekend. I have a bunch of tutorials I’d like to share with you once everything is all set up.
I did take the time yesterday to make something fun: Sweet Basil Ice Cream. Last year some time, I went to Vinto (you must go there if you’re in SLC) and ordered a gelato sampler plate. On it was a sweet basil gelato that I’ve not been able to get over, it was that good. I used the first recipe that came up on Epicurious. I always look there first for recipes. Pinterest second. Where do you usually find your favorite recipes?
Unfortunately I hadn’t frozen the bowl, so I had to wait for what seemed like an eternity for the bowl to freeze.
This recipe is delicious. I may have used more basil than it called for, but it’s so good. The strong flavor makes it so you really don’t need to eat a whole lot before you’re satisfied. See the recipe with my notes below.
Sweet Basil Ice Cream
- 2 cups whole milk
- 3 tablespoons chopped fresh basil (coursely chopped)
- 1/2 cup sugar
- 4 large egg yolks
- 1/2 cup well-chilled heavy cream (I would use 3/4 cup cream)
In a 2-quart heavy saucepan bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil, 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. It’ll be frothy!
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. Be sure to use only a wooden spoon and to watch the mixture carefully. If you have a frothy mixture, you could have boiling below and not see it until it’s too late.
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. It’s fantastic fresh, but letting the ice cream mature is good, too. Especially if you plan on having leftovers.
I”ll be making this recipe again, but I’ll definitely be adding more cream to smooth out the basil flavor a bit more. I think I’ll also add some lemon extract for a Lemon Basil surprise. This would be so good with graham crackers and a salted chocolate sauce!