Yes, you read that correctly, “Basil Ice Cream”
No I am not pregnant and no I did not get lost in that special herb garden and start hallucinating!
If you have never tried basil ice cream, you are in for a treat!
The first time I had this was when I won a lunch for two at the only 5 star restaurant in New Jersey (at that time back in 1992) The Ryland Inn.
This was when my passion for pastry was just starting to bud and I answered all the questions correctly in a Foodie Quiz in the county newspaper!
I was awarded a special lunch for 2 and so I took my mom.
What a fabulous experience, I remember it vividly to this day; we were like two Cinderellas going to the ball!
Just regular folks being wined and dined and our taste buds experienced food as we never knew possible!
It was here that I was served Cracked Black Pepper & Basil Ice Cream with a warm Summer Fruit Cobbler!
For those of you who do not have an ice cream freezer, click here!
For those of you who like the one I have click here!
I decided to switch out the black pepper for an orange zest and its juice. But if you are feeling really courageous then go for the fresh cracked black pepper! I do love it both ways, but I was feeling a bit orange-y today! (Must be the Florida rubbing off on me- hehe)
- Heavy Cream 2 cups (475ml)
- Whole Milk 2 cups (475ml)
- Fresh Basil 1 cup (firmly packed) DIVIDED IN HALF (80g)
- Orange Zest 1 orange
- Egg Yolks 8 (145g)
- Granulated Sugar ¾ cup (150g)
- Combine the heavy cream, whole milk, orange zest, half of the sugar and the first half of the basil in a medium sauce pot and bring to a boil.
- Turn off the heat and cover the pot and allow to steep for at least 30 minutes
- Once the basil is steeped into the cream mixture, prepare the anglàise by bringing it back to a boil.
- Meanwhile combine the egg yolks and other half of the sugar in a large mixing bowl and whisk smooth.
- When the cream mixture comes to a boil, temper the eggs (see video demonstration) and cook to nàppe. (170°F - 77°c on an instant read thermometer)
- Pour entire mixture into a blender and add the remaining basil, puree and then strain through a fine mesh sieve and cool quickly to avoid the Danger Zone
- Once the basil anglàise is cold, pour into ice cream freezer and churn into ice cream.
- Transfer to a storage container and freeze solid
Store in an airtight container for up to 2 months