Chef's notes
I found this intense recipe and made a few small changes as I went. It turned out fantastic. Its about as refreshing as something creamy can be.
Details
- ⏲️ Prep time: 30 min plus 8 hours to chill
- 🍳 Cook time: 20 min spin plus 4 hours to set
- 🍽️ Servings: 8-10
Ingredients
- 5 egg yolks
- 3/4 c sugar
- 2 c milk
- 1 c heavy cream
- 3/4 tsp vanilla
- 1 1/4 oz fresh basil
- 1/4 c sliced strawberries, fresh or thawed from frozen
Directions
- In a medium bowl, whisk yolks and sugar until thickened and even in color
- In sauce pan, heat milk, cream, and vanilla to a boil
- Slowly add milk cream mixture to egg mixture, whisking to temper the eggs
- Place mix back into sauce pan and heat over low, stirring often, until thick enough to coat the spoon
- Pour mix into a bowl and place in ice bath, until cool, stirring occaionally
- While cooling, bring a pot of heavily salted water to a boil
- Place basil leaves in strainer or sieve, submerge in boiling water until wilted
- Remove mix from ice bath and immediately submerge the basil until cool
- Strain excess moisture from the basil
- Place basil in blender or chopper and puree ( I ended up with a fine chop. Its actually really good that way.)
- Fold basil into the ice cream mix and refrigerate overnight
- Pour into ice cream maker and spin following instructions, approximately 20 minutes
- When mix is thick and about half frozen, add strawberries
- Place in an air tight, freezer safe container and freeze at least 4 hours before serving