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Feeling Adventurous? Give Basil Ice Cream a Shot

April 3rd, 2012 Cooking

What's your favorite ice cream flavor? It's probably something along the lines of vanilla, chocolate or strawberry. But chances are, it's not basil! Believe it or not, basil ice cream is a delicious flavor that can't be beat on a hot summer day. Making it isn't much more difficult than regular ice cream, either. It may soon become your go-to flavor whenever you need to cool off a bit! If your curiosity is piqued, here's a recipe, courtesy of Reluctant Gourmet.

Ingredients 2 cups whole milk 2 cups whipping cream (You can also use four cups of half-and-half in place of the dairy) 1 lb fresh basil leaves 1 cup sugar, divided 7 egg yolks vanilla bean Fresh basil for garnish

Start by placing the milk, cream, scraped vanilla beans and pods and half a cup of sugar into a saucepan and turn the heat up to medium. Bring the mixture to a boil, then turn off the heat and add the basil. Allow it to steep for about 15 minutes. If you'd like a stronger flavor, roll the leaves up in a tight bundle and slice them into thin ribbons using a sharp knife (this technique is also known as chiffonade).

Meanwhile, make the custard by whisking the rest of the sugar with the egg yolks. Temper it with the steeped mixture.

Now, return everything to the pan and bring it to a boil over medium heat once again, stirring frequently so it doesn't curdle. After about 10 minutes, it should coat the back of a spoon easily. Strain everything through a fine mesh and refrigerate until cool. Now simply follow the instructions on your ice cream maker and voila! Basil ice cream!