Basil And Vanilla Ice Cream Recipe

  1. Put lowfat milk in a pan with the vanilla beans.
  2. Bring to the boiling point over low heat.
  3. The moment the lowfat milk bubbles, turn down the heat and simmer for several min.
  4. Take the pan of the heat and keep the lowfat milk hot.
  5. In a large bowl, whisk together the egg yolks and sugar till light and frothy.
  6. Remove the vanilla beans from lowfat milk and pour the warm lowfat milk, a little at a time, over the egg yolk and sugar mix, stirring vigorously.
  7. Pour the mix into the sauce pan and return to very low heat.
  8. Bring almost to the boiling point but not quite, stirring all the time with a large wooden spoon.
  9. Don't allow the mix to boil and lift off the heat a few times during cooking Strain through a fine strainer and stir frequently while it cools.
  10. Whisk the heavy cream till standing in hard peaks, then fold it into the cool custard.
  11. Stir in the Basil and, if desired a modest grinding of black pepper.
  12. pour the mix into an ice-cream maker and churn.
  13. Or possibly pour it into a suitable container and freeze for 2 - 3 hrs.
  14. If not using an ice-cream maker, after about 45 min, remove the container from the freezer, whiz in the food processor for a few seconds and return to the freezer.
  15. After about 45 min repeat the process again.
  16. Leave the ice cream in the freezer till completely frzn.
  17. Remove the container from the freezer about 10 min before you want to serve; the timing will depend on the room temperature.
  18. Spoon into individual coupes or possibly glasses.
  19. Decorate the ice cream with small sprigs of Basil.
  20. Serve with strawberries.
  21. Time: preparation: 20 minutesFreezing: 2 to 3 hrs

milk, vanilla beans, egg yolks, sugar, chilled heavy cream, basil

Taken from cookeatshare.com/recipes/basil-and-vanilla-ice-cream-80057 (may not work)

Another recipe

Switch theme