Basil Ice Cream
recipe from Susan Branch
3 c. heavy cream
1 c. milk
1/3 c. sugar
1 c. packed basil leaves
6 egg yolks, room temp.
1 lemon, juice and zest
Put cream, milk and 1/2 cup basil in a large sauce pan. Bring to boil, cover and let stand for 1 hour. Add the sugar, stir to dissolve. Return liquid to boil. Whisking constantly, add hot liquid in thin intermittent stream to egg yolks until yolks are hot, return all to pan. Beat over low heat until thickened (4 to 5 minuets). Chill over night.
Put mixture in blender with remaining basil, zest and juice, blend until smooth. Spin in ice cream machine, then put into container and freeze at least 4 hours.
My first time serving this delicious basil ice cream I served it with tomatoes as suggested from Susan. I liked it with tomato. My husband did not, but he likes the ice cream.
My boys did not care for the ice cream at all.
Let me know what you think!
"My advice to you is not to inquire why...but just enjoy your ice cream while it is on your plate. That is my philosophy."