Basil Ice Cream

1. 1

   Using a blender or small food processor, grind the basil leaves with the sugar and 1 cup (250 ml) of the cream until the leaves are ground as fine as possible.

2. 2

   Pour about half of the basil mixture into a large bowl and add the remaining 1 cup (250 ml) cream.

3. 3

   Set a mesh strainer on top.

4. 4

   Warm the other half of the basil mixture in a medium saucepan along with the milk and salt.

5. 5

   In a separate medium bowl, whisk together the egg yolks.

6. 6

   Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

7. 7

   Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

8. 8

   Pour the custard through the strainer and stir it into the cream.

9. 9

   Zest the lemon directly into the custard, then stir until cool over an ice bath.

10. 10

    Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.

11. 11

    Try Basil Ice Cream paired with Strawberries in Lemon Syrup.

12. 12

    For 4 servings, combine 1 cup (250 ml) water and 1/4 cup (50 g) sugar with the grated zest of 1 lemon in a small saucepan.

13. 13

    Bring to a boil and cook, stirring, until the sugar is dissolved.

14. 14

    Remove from the heat, pour into a bowl, and chill thoroughly.

15. 15

    Hull and quarter 1 pound (450 g) of strawberries.

16. 16

    Add them to the lemon syrup and let macerate in the refrigerator for 1 to 4 hours.

17. 17

    To serve, spoon the strawberries and some lemon syrup into shallow bowls and float a scoop of Basil Ice Cream in the center.

* Per serving · 4 servings · Values may vary.