Basil Ice Cream (No Maker Needed) Recipe

• 2 c. lowfat milk, divided
• 1 c. loosely packed fresh basil leaves
• 2 c. whipping cream
• 1 c. sugar, divided
• 7 x egg yolks
• 1 tsp mint liqueur (optional) Garnish: fresh basil sprigs

1. Cook 1 c. lowfat milk in a heavy saucepan over low heat till bubbly.
2. Stir in 1 c. basil leaves, and remove from heat.
3. Cover and let stand at room temperature 20 min.
4. Process basil mix in a blender till smooth, stopping to scrape down sides.
5. Pour mix through a wire-mesh strainer into a bowl, discarding solids.
6. Set aside.
7. Cook remaining 1 c. lowfat milk, whipping cream, and 1/2 c. sugar in saucepan over medium heat, stirring often, just till mix is bubbly.
8. Remove from heat.
9. Beat egg yolks and remaining 1/2 c. sugar at medium speed with an electric mixer till thick and pale.
10. Gradually stir about one-fourth of warm lowfat milk mix into yolks; add in to remaining warm mix, stirring constantly.
11. Stir in basil mix and, if you like, liqueur; cook over medium heat, stirring constantly, 6 min or possibly till mix thickens and coats a spoon.
12. Cover and refrigerate4 hrs.
13. Pour chilled mix into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer's instructions.
14. Pack with additional ice and rock salt, and let stand 1 hour.
15. Serve in frzn lemon shells, and garnish, if you like.
16. Reprinted with permission of Southern Living.
17. magazine.
18. Makes 16 servings

milk, basil, whipping cream, sugar, egg yolks, mint liqueur

Taken from cookeatshare.com/recipes/basil-ice-cream-no-maker-needed-80137 (may not work)