Dear Diary... I mean... what. I MADE ICE CREAM!!! I was going to title this entry "The Return of Basal The Basil Plant" but, considering very few knew who Basal was (or that I had a basil plant), I reconsidered. I never knew that making ice cream could be so simple until recipes started popping up in random places: on Facebook, on my Facebook wall, in blogs that I read, in magazines, etc- you get the picture. So, at 11:30 on a Thursday night, I did it. Er I froze it. And it is AWESOME! We shall begin so that you don't have to skip down so much to the recipe.
Basil Ice Cream
adapted from Town and Cooking holler
1 large handful of fresh basil, washed
3 egg yolks
1/4 cup white wine (or a couple tablespoons of vodka)
1/3 cup sugar
1 1/2 cups heavy cream or heavy whipping cream (as long as the fat content is 35% or higher)
fresh basil, honey, and assorted fruits for toppings
zest of one lime (optional... I think I made my ice cream a little too zesty, so I'd say don't peel the skin of the lime off like I did. If you don't own a cheese grater then just use like half of the lime skin... maybe)
1. In a blender or food processor, blend together the basil, lime zest (if using), egg yolks, wine, and sugar. Make sure the zest and the basil are ground very finely or else you will have chunks in your ice cream and in your teeth.
2. Make a double boiler by filling a sauce pan with about an inch of water, and then putting a metal or pyrex mixing bowl on top of it. The bowl should fit well in the sauce pan without touching the water. Turn the stove heat on low.
3. Once the water is simmering, pour the blended mixture into the metal or pyrex mixing bowl. Whisk the ingredients together until it has thickened and become frothy. Remove the mixing bowl from the heat, and set aside.
4. In a separate bowl (or using a standing mixer... which, I must tell you, is infinitely easier) whisk the cream until it is just holding it's shape.
5. Once the egg mixture has slightly cooled, slowly add the cream to it. Be sure to add a little bit of cream at a time, stirring in between pours. Don't be alarmed if it's still pretty liquidy.
6. Line a loaf pan (I used a cupcake pan to speed up the freezing process) with parchment paper and pour in the whole mixture. Make sure to leave a little space at the top of the pan, since the cream will expand in the freezer. Then pop the pan in the freezer and leave overnight.
In the morning you will eat ice cream, my friends. When you take the pan out in the morning, you should let it sit for a few minutes before scooping. Then top your ice cream with fresh basil, fruit, honey, or whatever you want. Pancakes. Also I suggest using the egg whites (that were tragically not used in this recipe) to make an egg white omelette with Cracker Barrel aged white cheddar cheese, tomatoes, and basil.
Sheesh. It's June tomorrow. I just realized this is the only post I've done in May this year. Huh.
Tune in next week when I make chocolate Sriracha ice cream!
Toodles!