Abbie’s Basil Ice Cream:
- 5 egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1.5 ounces fresh basil leaves (your variety of Basil will affect the flavor of your ice cream, but they all seem to be good.)
- In a large bowl, whisk together the egg yolks and the sugar aggressively until the mixture is thick and pale yellow in color. It should fall from the whisk in thick ribbons.
- Combine the milk, cream, and vanilla in a large saucepan and bring to a boil. Remove from heat immediately, and mix it slowly into the egg mixture, whisking with other hand.
- Return mixture to the saucepan and cook slowly over low heat until custard base thickens slightly, and coats the back of a wooden spoon. Remove from heat and continue to stir (over an ice bath) until cold.
- Meanwhile, bring a large pot of salted water to a boil. Blanch the basil leaves, drain over an ice bath, and squeeze out any excess moisture. Puree the basil leaves, and stir into the cooled ice cream base. Let the mixture infuse overnight.
- Strain the ice cream base through a fine-meshed sieve to remove any larger pieces of basil leaves. Freeze the ice cream according to your ice cream maker's manufacturer's directions.
- Place the ice cream in an airtight container and cover the surface with plastic wrap. Freeze for 4-6 hours or until firm.
Allow ice cream to soften just slightly before serving.