Saturday, September 18, 2010
Sweet Basil Ice Cream with Strawberries in Balsamic Syrup
Sweet Basil Ice Cream
adapted from The Perfect Scoop by David Lebovitz
1 cup packed fresh basil leaves
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
pinch of salt
5 large egg yolks
the zest of one lemon
Grind the basil leaves, sugar, and 1 cup of the cream in a blender until the leaves are as fine as possible.
Pour half of the mixture into a large bowl and add the other cup of cream. Place the bowl in an ice bath and place a strainer above the bowl.
Warm the rest of the mixture in a saucepan with the milk and salt. In another bowl, whisk the egg yolk. Slowly pour the warmed basil mixture into the egg yolks a little at a time while continuously whisking. Pour the egg yolk mixture back into the saucepan and constantly stir over medium heat. Scrape the bottom of the pan as you stir until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool. Pour the custard into a quart-sized container and place in the refrigerator overnight.
Freeze according to your ice cream manufacturer's instructions.
Serve (with strawberries in balsamic syrup, perhaps - recipe follows!).
1 cup aged balsamic vinegar
1/4 cup sugar
1 pint strawberries, cut to your fancy
squeeze of lemon juice
Reduce the balsamic vinegar, sugar, and lemon juice over low heat for about 10 minutes. Let cool.
Transfer to a bowl with cut strawberries, and let sit in the refrigerator for at least 30 minutes.
Pour over ice cream. Enjoy.
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