Basil Ice Cream, Really? Yeah, Really Good
I just finished posting an inspiring and educational interview with Ja’Lisa McKeown, a culinary student currently attending classes at The International Culinary School at The Art Institute of Michigan. She is also the recipient of the first Reluctant Gourmet Culinary Grant in associated with the now closed Chef4Students.org. If you are thinking of going to culinary arts school, this is a must read.
In the interview, I asked Ja’Lisa for one of her favorite recipes and she sent me a recipe for Basil Ice Cream. I know it sounds… different, but I’m sure it is delicious.
Basil Ice Cream Recipe
- 2 cups whole milk
- 2 cups whipping cream or 4 cups half & half in place of both dairy
- 1 cup fresh basil leaves
- 1 cup sugar divided
- 7 egg yolks
- ½ vanilla bean
- fresh basil for garnish
- In medium saucepan add milk, cream, scraped vanilla beans and pod, 1/2 cup sugar and bring to boil over medium heat.
- Turn off heat and add basil, allow to steep 15 minutes (chiffonade for stronger basil flavor).
- Make Custard: whisk remaining sugar with yolks and temper with steeped mixture.
- Return complete tempered egg and dairy mixture to saucepan and bring to boil over medium heat while stirring to avoiding curdling. When mixture coats the back of a wooden spoon and holds a line you drag across with your finger, it's done (approximately 10 minutes or less).
- Strain through a fine mesh chinois/ strainer and refrigerate until completely cool.
- Follow instructions on manufacturer's ice cream maker. Freeze and Voila, Basil Ice Cream.