Basil ice cream
Description
The dish is prepared without unnecessary complications. The ice cream turns out aromatic and moderately sweet. It's delicious with tangy berry jam. I used lemon basil, but if you can't find it, add 2 tablespoons of lemon juice after reducing the flavored mixture. All the details are ready. The finished dessert can be served.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the basil and dry it.
- 2
Step 2
Blend the basil and half of the sugar in a blender.
- 3
Step 3
Bring the cream, milk, and chopped basil to a boil in a heavy-bottomed saucepan. If desired, strain the basil milk through a sieve to remove large basil particles. Meanwhile, whisk the egg yolks with sugar until light and frothy. Gradually pour half of the hot basil milk into the yolk mixture in a thin stream, continuing to whisk.
- 4
Step 4
Return the mixture to the saucepan and cook, stirring constantly, until thickened to 82°C.
- 5
Step 5
If you don't have a thermometer, check the mixture for readiness as follows: run your finger across the spatula with the cream—the trail should not disappear.
- 6
Step 6
Chill the mixture, then transfer it to another container. Cover with plastic wrap and place in the freezer until completely frozen. Stir every 30 minutes to prevent ice crystals from forming.
- 7
Step 7
Done.