This is Springtime in a bowl. Fresh, light, cool and delicious! If I'm going to the trouble of making homemade ice cream it has to be something special that I can't just run to Wal-Mart and buy. This is one you definitely will not find at Wal-Mart!
Ingredients: milk, heavy whipping cream, sugar, eggs and fresh basil.
Scald half of the milk.
Remove from the heat and add the fresh basil.
Cover and steep for about 20 minutes until the basil is wilted.
Blend the mixture for about a minute until it is as smooth as it will possibly get.
Then strain the mixture into a bowl and discard the solids.
This is the basil concentrate. It will be a pretty shade of light green and smell phenomenal!
Cook remaining milk, whipping cream and half the sugar until just bubbly, stirring frequently.
Meanwhile, beat the egg yolks and remaining sugar for a few minutes until light yellow and smooth.
Temper the egg yolk mixture by slowly mixing in about 1/4 of the hot cream mixture. Then slowly mix all of the tempered egg mixture into the rest of the hot cream mixture. Mix in the basil concentrate.
Give the mixture one more strain to remove any curdles.
And there's the batter! Pretty...
Cover and refrigerate at least 4 hours, preferably over night.
Freeze in an ice cream maker according to the manufacturer's instructions.
Transfer to a freezer safe container and freeze overnight.
About 30 minutes before you are ready to eat, hull and quarter some strawberries, toss in balsamic vinegar and sprinkle with sugar. Let this mixture set at room temperature until ready to serve.
Mmmmm. Hello Spring!
Link to printable recipe:
Basil Ice Cream
Source: Southern Living
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