Basil Ice Cream

From Spice Dreams: Flavored Ice Creams and Other Frozen Treats

Makes about 1 ½ quarts Basil is a versatile herb, and relatively easy to grow. In this appealing ice cream, the flavors of fresh and dried basil bring out the best in each other. This ice cream is especially good after a summer barbecue of spicy meats. It’s also delicious topped with fresh berries.

2 cups whole milk
½ cup plus ½ cup sugar
½ cup packed fresh basil leaves
2 teaspoons dried basil
¹⁄8 teaspoon salt
4 large egg yolks
2 cups whipping cream
1 teaspoon vanilla

Combine the milk, 1/2 cup of the sugar, the fresh basil, dried basil, and salt in a medium, heavy saucepan. Scald the milk mixture over medium-high heat, stirring often, for 5 minutes. Remove the pan from the heat and let steep for 1 hour.

Strain the milk mixture through a fine-mesh sleeve. Return the milk to a clean, medium, heavy saucepan. Scald the milk once again over medium-high heat, stirring often, for 5 minutes.

While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. Add the remaining ½ cup of sugar and whisk until the eggs are light and fluffy. Whisking constantly, add a small amount of the hot milk to the egg mixture. Gradually whisk in the remaining hot milk.

Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Let the custard cool, stirring often, for 5 minutes.

While the custard is cooling, combine the cream and the vanilla in a medium bowl. Stir in the custard mixture. Cover with plastic wrap and press the wrap directly onto the surface of the custard. Refrigerate until completely chilled, at least 4 hours or overnight. The custard may be stored in the refrigerator for up to 3 days.

Freeze the chilled custard mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving.