Thai Basil Ice Cream with Beaumes de Venise Fruit Compote

• 4 cups milk (reduced with Thai basil to 2 cups yield)
• 2 cups Thai basil leaves
• 1/2 cup mint leaves
• 1 Tahitian vanilla bean, split lengthwise and scraped
• 1/2 pound sugar
• 3/4 cup egg yolks
• 2 cups heavy cream
• 1 small pineapple, peeled and 1/2-inch dice
• 2 mangoes, 1/2-inch dice
• 1 small strawberry papaya, 1/2-inch dice
• 1/2 cup Beaume de Venise wine (sweet muscat from Cotes du Rhone)

1. In a non-reactive saucepan, simmer milk with basil, mint and the vanilla bean and reduce 50%.
2. If time is available, let herb steep in milk overnight.
3. Strain out herbs and vanilla bean and heat with sugar.
4. Bring to scalding.
5. Hand whisk the yolks in a stainless steel bowl.
6. Temper the yolks by adding only a ladle of hot milk to the yolks.
7. Mix well then add tempered yolks back to the saucepan.
8. On medium heat, whisk constantly for 2 minutes.
9. Strain and cool in an ice bath.
10. When mixture is cooled, add heavy cream.
11. Spin base according to manufacturer's instructions.
12. Do not overspin the base.
13. Spinning should stop when a soft-serve consistency is achieved, about 8 to10 minutes.
14. Place in freezer before serving.
15. For the Beaumes de Venise Fruit Compote: In a non-stick skillet, heat everything together and reduce by 20 percent.
16. Fruit should be hot, but still tender-firm.
17. PLATING In a pasta bowl, spoon the compote and top with 3 quenelles of ice cream.
18. Serve immediately.
19. Wine Recommendation: Jean Thaeder, Muscat de Rivesaltes

milk, basil, mint leaves, vanilla bean, sugar, egg yolks, heavy cream, pineapple, mangoes, strawberry papaya, venise wine

Taken from www.foodnetwork.com/recipes/thai-basil-ice-cream-with-beaumes-de-venise-fruit-compote-recipe.html (may not work)