We Got Our Just Desserts.
Jul. 15th, 2007 08:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Summer Resolution Recipe: Basil Ice Cream.
1 cup milk, divided (I used 1%)
1/2 cup loosely packed fresh basil leaves
1 cup (1/2 pint) cream
1/2 cup sugar, divided
4 egg yolks
garnish: basil sprigs
Cook 1/2 cup milk in a heavy saucepan over low heat until bubbly. Stir in basil leaves and remove from heat. Cover and let stand at room temperature for 20 minutes to infuse. Process in a blender until smooth, scraping down sides. Pour through a wire-mesh strainer into a bowl, discarding leftover solids. Set aside.
Stir together remaining 1/2 cup milk, cream, and 1/4 cup sugar in a saucepan (I used the same one) over medium heat, stirring often, just until mixture is bubbly. Remove from heat. Beat egg yolks and remaining 1/4 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir 1/4 of hot milk mixture into yolks, then add back into hot mixture, stirring constantly. Cook over medium heat, stirring constantly of course, for six minutes until the mixture thickens and coats a spoon. Cover and chill for four hours.
Pour chilled mixture into an ice cream maker and follow directions. Serve in frozen lemon shells, or martini glasses, and garnish. (I did neither but both would be pretty.)
What worked: Nice basil flavor that wasn't overwhelming; nor was it too sweet. It went beautifully with shortbread (the wife suggested saffron cookies for next time). I liked the color, and it was a good non-heavy dessert for a warm evening.
What didn't: The batch was too small for my Kitchenaid ice cream maker. I need to double the batch to ensure proper whipping. There's a quote easily taken out of context.
Will I make it again? Yes. Also, I'd like to try this with mint instead of basil, maybe infusing the milk with cocoa nibs first.
What I'm reading: John Scalzi, Sagan's Diary
1 cup milk, divided (I used 1%)
1/2 cup loosely packed fresh basil leaves
1 cup (1/2 pint) cream
1/2 cup sugar, divided
4 egg yolks
garnish: basil sprigs
Cook 1/2 cup milk in a heavy saucepan over low heat until bubbly. Stir in basil leaves and remove from heat. Cover and let stand at room temperature for 20 minutes to infuse. Process in a blender until smooth, scraping down sides. Pour through a wire-mesh strainer into a bowl, discarding leftover solids. Set aside.
Stir together remaining 1/2 cup milk, cream, and 1/4 cup sugar in a saucepan (I used the same one) over medium heat, stirring often, just until mixture is bubbly. Remove from heat. Beat egg yolks and remaining 1/4 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir 1/4 of hot milk mixture into yolks, then add back into hot mixture, stirring constantly. Cook over medium heat, stirring constantly of course, for six minutes until the mixture thickens and coats a spoon. Cover and chill for four hours.
Pour chilled mixture into an ice cream maker and follow directions. Serve in frozen lemon shells, or martini glasses, and garnish. (I did neither but both would be pretty.)
What worked: Nice basil flavor that wasn't overwhelming; nor was it too sweet. It went beautifully with shortbread (the wife suggested saffron cookies for next time). I liked the color, and it was a good non-heavy dessert for a warm evening.
What didn't: The batch was too small for my Kitchenaid ice cream maker. I need to double the batch to ensure proper whipping. There's a quote easily taken out of context.
Will I make it again? Yes. Also, I'd like to try this with mint instead of basil, maybe infusing the milk with cocoa nibs first.
| Basil Ice Cream |
 |
What I'm reading: John Scalzi, Sagan's Diary
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no subject
Date: 2007-07-16 03:52 am (UTC)(the last kitchen I ran, a number of folks kept saying Chef! yes chef! when i asked for something. which of course made me giggle, totally defeating the effect. I just cant cuss with any real enthusiasm...)