Basil, Mint, Lavender Ice Cream
by Trisha Shirey
Cool, refreshing and different! The delicate green color will surprise your guests. Vary the flavor by adding other herbs.
The Herb Mix
- 1 cup milk
- 1 cup loosely packed basil leaves
Cook the milk in a non-reactive pan over low heat until it starts to simmer. Stir in the basil, remove from heat and cover with waxed paper. Cool at room temperature for at least 20 minutes. Process in a blender until smooth, strain and discard the herbs.
The Ice Cream Base
- 1 cup of milk
- 2 cups whipping cream
- 1 cup sugar
- 4 egg yolks, beaten
Mix milk, cream and sugar in a non-reactive saucepan over medium low heat, stirring constantly. When the milk mixture begins to get warm, mix one cup of it slowly into the beaten eggs, whisking while blending. Add the egg mix slowly into the remaining milk base. Add the strained herb milk and continue to stir until the mixture coats a metal spoon. Do not allow to boil. Remove from heat and cool over an ice bath. Chill in the refrigerator for several hours or overnight before freezing. Pour into ice cream freezer and process until thick and creamy, about 25 minutes.
Pour into a freezer safe container and place in the freezer for an hour before serving. It will keep in the freezer for up to 2 weeks.
Mint Ice Cream : substitute mint leaves for the basil
Lavender Ice Cream : omit basil and add 3 tablespoons of lavender flowers
Article Type: Recipe