Basil Ice Cream
"Another recipe from Fineliving.com; I am on an ice cream kick lately and couldn't chance losing it...."
- Ready In:
- 3hrs 15mins
- Ingredients:
- 5
- Yields:
-
1 1/2 quarts churned ice cream
ingredients
- 1 quart heavy cream
- 1 cup about 2 oz. fresh basil leaf, stems removed
- 3 teaspoons orange zest
- 8 egg yolks
- 3⁄4 cup sugar
directions
- Bring cream, half (1 ounce) of basil leaves and orange zest to boil. Let steep for 30 minutes.
- Mix egg yolks and sugar until creamy
- Return cream to heat, just to the boil.
- Remove from heat and temper egg mixture with cream, return mixture to heat for just a couple of minutes being careful not to boil mixture.
- Cool in ice bath.
- Add remaining basil leaves and blenderize till smooth, let cool overnight
- Strain mixture and put into ice cream machine and make according to maker.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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