Thai Basil Ice Cream with Beaumes de Venise Fruit C

Name: Thai Basil Ice Cream with Beaumes de Venise Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups milk (reduced with Thai basil to 2 cups yield); 2 cups Thai basil leaves; 1/2 cup mint leaves; 1 Tahitian vanilla bean, split lengthwise and scraped; 1/2 pound sugar; 3/4 cup egg yolks; 2 cups heavy cream; 1 small pineapple, peeled and 1/2-inch dice; 2 mangoes, 1/2-inch dice; 1 small strawberry papaya, 1/2-inch dice; 1/2 cup Beaume de Venise wine (sweet muscat from Cotes du Rhone)

Servings: persons

4 cups milk (reduced with Thai basil to 2 cups yield)
2 cups Thai basil leaves
1/2 cup mint leaves
1 Tahitian vanilla bean, split lengthwise and scraped
1/2 pound sugar
3/4 cup egg yolks
2 cups heavy cream
1 small pineapple, peeled and 1/2-inch dice
2 mangoes, 1/2-inch dice
1 small strawberry papaya, 1/2-inch dice
1/2 cup Beaume de Venise wine (sweet muscat from Cotes du Rhone)

1
In a non-reactive saucepan, simmer milk with basil, mint and the vanilla bean and reduce 50%.
2
If time is available, let herb steep in milk overnight.
3
Strain out herbs and vanilla bean and heat with sugar.
4
Bring to scalding.
5
Hand whisk the yolks in a stainless steel bowl.
6
Temper the yolks by adding only a ladle of hot milk to the yolks.
7
Mix well then add tempered yolks back to the saucepan.
8
On medium heat, whisk constantly for 2 minutes.
9
Strain and cool in an ice bath.
10
When mixture is cooled, add heavy cream.
11
Spin base according to manufacturer's instructions.
12
Do not overspin the base.
13
Spinning should stop when a soft-serve consistency is achieved, about 8 to10 minutes.
14
Place in freezer before serving.
15
For the Beaumes de Venise Fruit Compote: In a non-stick skillet, heat everything together and reduce by 20 percent.
16
Fruit should be hot, but still tender-firm.
17
PLATING In a pasta bowl, spoon the compote and top with 3 quenelles of ice cream.
18
Serve immediately.
19
Wine Recommendation: Jean Thaeder, Muscat de Rivesaltes

984

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups milk (reduced with Thai basil to 2 cups yield), 2 cups Thai basil leaves, 1/2 cup mint leaves, 1 Tahitian vanilla bean, split lengthwise and scraped, and more.

Yes, Thai Basil Ice Cream with Beaumes de Venise Fruit Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Thai Basil Ice Cream with Beaumes de Venise Fruit Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions