So beware the temp and potential for overcooking!ĭivine. So, maybe it's my tendency to overcook everything, and maybe a defective thermometer, but I ended up with a pot full of scrambled basil eggs when my thermometer read 160 degrees. While I thought this was interesting, it just wasn't something I wanted to grab from the freezer and eat. One night we made a strawberry balsamic sauce to use as a topping and it was the absolute best. However, when paired with fresh berries it really shines. Smashing ending to our dinner club.Ī little weird on its own, but I mean that in a positive way. Paired it with the Roasted Strawberry-Buttermilk Sherbet recipe (also from epicurious) and garnished it with a sugared basil leaf. Glad my guests didn't consume it all as I have leftover to enjoy and YES i will make again. I paired with strawberry sherbet as another reviewer recommended. Specific to the flavor, it was finitely basil, but not overpowering. I was imagining a stronger and dominating flavor.not so. I was utterly surprised by the outcome of this. This ice cream has a wonderful mouth feel, very creamy. Will try the balsamic raspberries next time I make this. Dotted with dark chocolate-covered espresso beans was a nice accompaniment. Sublime! It only makes a small amount, but you only need a single scoop. Very Sweet and refreshing! I added chopped semi-sweet chocolate chips. Next time I might try the chocolate and berry suggestions but this was great all on its own. Just enough of the basil flavour, any more would probably be too much. Made twelve flavours and this one was a huge hit. Made this for a summer ice cream dessert party. It came out tasting a little too eggy for my tastes. Not as much of a basil flavor as I would have hoped for. The aftertaste is pretty good, and it tastes way less artificial than some of the mint ice creams out there. Other than that this ice cream was great, I plan on making this again for sure! This turned out great! Very basil-y! I found that boiling the milk is a BAD idea (for me the milk curdled) I recommend not letting the basil/milk/sugar mixture go past 180 degrees Fahrenheit. This recipe turned out pretty basil-y (which I love)! I recommend letting the basil/milk mixture steep longer for a more powerful flavor and I do NOT recommend letting the basil/milk mixture boil (I let the mixture heat up to 180 degrees Fahrenheit). it would have been okay without the strawberry swirl but pairing it with fruit really makes the dish. That said, I also made a batch of strawberry preserves which I used as a swirl in the ice cream. it didn't say to pack the basil leaves but I did, and I accidentally let it steep about an hour. Make a pavlova or meringue with the leftover egg whites to serve with the ice cream for your own take on a mint Eton mess.I made this with garden basil. Transfer the mixture to an ice cream machine and churn according to the manufacturer’s instructions.Ĭook’s note: If you like, add chopped dark chocolate and pistachio nuts after the ice cream has churned.įor this recipe, infusing the basic custard with the fresh mint leaves overnight gives the flavours time to settle, and that creates the wonderful refreshing taste that mint is so famous for. Pour into a glass bowl, add the fresh mint and mint extract and allow to cool before chilling the mixture overnight. Remove the mixture from the heat when it begins to thicken and coats the back of a wooden spoon about 5 minutes. Transfer to a clean saucepan and heat over a medium to low heat, stirring constantly so the mixture doesn’t catch. Using an electric beater, beat the remaining caster sugar with the egg yolks for 10 minutes, or until fluffy and almost white in colour.Īdd the milk to the sugary yolk mixture and whisk to combine. Place the cream, milk and 100 g caster sugar into a saucepan and bring to a quick simmer over a medium heat.
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