Monday, August 23, 2010

Basil Ice Cream

Basil Ice Cream. Serious.

Oh Lordy. So, I am unable to waste anything these days. The basil plant got out of hand in July so I jarred up some pesto for our nearest & dearest. It got out of hand again this weekend & I can't eat pesto due to the size of my ass (large), so I did the next best thing: basil ice cream. I know that basil ice cream doesn't sound much less ass-embiggening than pesto, but I say if I'ma get fat, it won't be due to Goddamn pesto. Bring on the heavy cream, bitches.

Anyway. Basil ice cream is seriously a revelation. In the same way, I guess, that green tea ice cream is a revelation. If you like herby/tea-sy flavors in your sweets. Which I do. Dash, not so much. But he's four, what the hell does he know?

Ok, Here:

Basil Ice Cream

1-2 c. basil leaves
2 c. whole milk
½ cup sugar
4 egg yolks
½ cup heavy cream

Simmer the basil leaves, 1/4 c. of the sugar & the milk in a small saucepan. Remove from heat & allow to steep for 30 minutes (kinda crush up the leaves with a wooden spoon while you're at it).

Meanwhile, beat the 4 egg yolks & remaining 1/4 c. sugar in another bowl until pale & creamy.

Slowly strain the milk/basil mixture into the egg mixture & stir to combine.

Pour everything back into the saucepan & simmer/stir until custardy.

Remove from heat & stir in the heavy cream.

Allow to cool.

Strain mixture into your ice cream maker & go have a glass of wine.

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