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1
Infuse the cream:
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2
Wash and dry the basil leaves.
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3
In a heavybottomed saucepan, heat the cream, milk, and 1/2 cup of the sugar.
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4
Once the cream begins to boil, add the basil leaves, remove the pot from the heat, and set it aside for 10 minutes.
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5
Make the creme anglaise (see the Note on cooking a stirred custard and testing for doneness):
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6
In a mixing bowl, combine the egg yolks, egg, salt, skim milk powder, and remaining sugar and briskly whisk for 1 minute.
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7
Using a ladle, slowly whisk some of the hot cream into the egg yolk mixture to warm it.
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8
Gradually pour the warmed egg mixture into the hot cream, whisking constantly as you pour.
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9
Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon until the custard thickens enough to coat the back of the spoon.
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10
Strain the custard through a fine-mesh strainer and remove the basil leaves.
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11
Chill the creme anglaise and churn it:
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12
Place the basil creme anglaise (ice cream base) in the ice bath to cool completely.
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13
Transfer to the refrigerator and chill a minimum of 2 hours and up to 2 days before churning it in an ice cream machine.
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14
Churn the creme anglaise in an ice cream maker according to the machine manufacturers instructions.
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15
The ice cream is finished once it has increased in volume and it holds the lines from the stirring mechanism and mounds like softly whipped cream.
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16
Transfer to the freezer for 4 hours to attain a scoopable consistency.
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17
Serving Suggestions:
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18
This ice cream is delicious all by itself.
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19
It also goes beautifully with the Meyer Lemon Curd Tart or the Fresh Apricot and Almond Tart.
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20
Variations:
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21
Fig Leaf Ice Cream:
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22
Use 3 fig tree leaves, cut into small pieces, instead of the basil.
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23
Black Mint Ice Cream:
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24
Use 1 ounce of black mint leaves instead of the basil.
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25
Lemon Verbena Ice Cream:
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26
Use 1 ounce of fresh lemon verbena leaves or 3 lemon verbena tea bags instead of the basil.
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27
Cardamom, Cinnamon, Star Anise, Black Pepper Ice Creams:
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28
Infuse the cream with any of these spices instead of the basil: 15 crushed cardamom pods; 2 cinnamon sticks and 1 teaspoon ground cinnamon; 8 large star anise; 2 tablespoons crushed peppercorns and 1 teaspoon finely ground black pepper.
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29
Plum or Apricot Pit (Bitter Almond) Ice Cream:
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30
Smash 15 apricot or plum pits with a mallet and remove the almond-like nut from inside.
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31
Chop up the almond-like nuts and steep them in the hot milk as you would the basil.
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32
(See the Note on plum pits and other stone fruit pits.)
