It also pairs amazingly with walnuts. Transfer the basil milk to a medium saucepan and combine with the remaining 1 cup of milk, 1 cup of heavy cream, sugar, and salt. Thanks for sharing this recipe! Happy Birthday!!! Pingback: #DroolWorthy - The Kitchen Paper, Happy belated birthday, m’lady! Sometimes the strangest things are the best. Also, this looks delicious as well as unusual, so I can’t wait to give it a go! Reprinted with permission from Spice Dreams: Flavored Ice Creams and Other Frozen Treats by Sara Engram and Katie Luber (Andrews McMeel 2010). Your email address will not be published. Prep Time: Today is my birthday (the big 2-7), and all I feel like doing is sleeping in and eating basil ice cream. Can’t wait to try it. Place the blueberries, water, and 1/2 cup of sugar into a large saucepan and cook over medium-high heat. I love the West Coast too–makes me wonder why I don’t live there every time I visit, haha. For more ice cream recipes visit Goodhousekeeping.co.uk Steps to Make It. The stewardesses didn’t sing to me, but I’m on Virgin America so there was a fun, groovy safety video at the beginning of the plane ride with lots of singing. So happy to hear that, and loved your tip of caramelizing the leftover basil–brilliant! Remove the pan from the heat and place in a bowl of ice water to quickly cool the custard. Material may not be duplicated or republished without permission. Happy birthday! You are brilliant! The lavender honey lemon ice cream in a waffle cone was amazing! 30 minutes I am so down to try it!! Basil is related to the mint family, so it has a similar cooling effect in ice cream! If you’re a fan of mint ice cream, I can almost guarantee that you will like this homemade basil ice cream. Your email address will not be published. So I’m just a little jelly you got a whole week there I just turned the big 2-7, too. 6 hours 20 minutes Freeze the ice cream according to your ice cream maker’s manufacturer’s directions. Yield: 8 Transfer the ice cream to an airtight container and freeze in the freezer for 2 to 4 hours before serving. I can’t wait to give this a try for real later today. Oooh! I hope you are enjoying all the West Coast things and many scoops of yummy ice cream. Place basil milk, rest of coconut milk, erythritol and lemon zest in a double boiler set on low heat, and bring to a light simmer, stirring constantly. Puree the basil leaves in a food processor, and stir into the cooled ice cream base. I feel like there have been many birthdays in the food blogging community recently. yayayayayayyyy!!!!! This ice cream has a very amazing herb flavor but is still on the sweet side. Directions: First you'll make a blueberry sauce. First, happy birthday!! Cuisine Serving Size: 1 Pour half of the mixture through a … I will have to try out this new version with basil! Place the ice cream in an airtight container and cover the surface with plastic wrap. Once the ice cream has infused, you simply strain the mixture (to remove any larger basil leave chunks) and churn it away in your ice cream machine. Hope you have a great trip . Print Hello, nice recipe! I hope you had the most fabulous birthday, lady! Basil is related to the mint family, so it has a similar cooling effect in ice cream. Lots of celebrating going on in these parts this weekend I am FAH-REAKING out over this ice cream because I love sweet basil things. The addition of fresh berries makes a very colorful presentation. This is such a beautiful ice cream and I can only imagine that it tastes as good as it looks! 5 egg yolks Basil is one of my favorite flavors and it sure lends a lovely color to this dessert! Return mixture to the saucepan and cook slowly over low heat until custard base thickens slightly, and coats the back of a wooden spoon. Meanwhile, bring a large pot of salted water to a boil (the salt will keep the basil leaves very green). Basil Coconut Milk Ice Cream Creamy dairy-free Basil Ice Cream is infused with fresh flavor! Total Time: It’s my favorite herb, but I’m not sure how it would be in a dessert…. I planted Grandma P.’s herb garden and got to thinking about basil. For some reason, my basil leaves wilted and browned fairly quickly once I got them from the market, which is why my ice cream is a duller, dark green color…but this should yield a relatively light colored, green ice cream. I just want to know, what machine do you use to make this ice cream? sorry you have to get on the plane, but maybe the stewardesses will get the whole plane to sing to you? Basil Ice Cream Allow ice cream to soften just slightly before serving. I used the KitchenAid ice cream maker attachment (for my stand mixer). Have a blast! Secondly, what flavor do you think this would pair well with? I am hopping the cali trip is an all fun birthday kind of trip and I cant wait for some photos!! Basil Lemon Ice Cream (makes about 1 1/2 quarts) 1 cup heavy cream 3 cups whole milk 4 egg yolks 2/3 cups sugar 1 bunch basil, stems trimmed and coarsely torn zest of 1 lemon (zested as finely as you please) juice of half a lemon pinch of salt. Looks yummy! Whisking constantly, add a small amount of the hot milk to the egg mixture. First off, in an odd strike of coincidence, we have the same birthday! I’m very curious now too! I am LOVING this! I took the strained out basil bits and caramelized them in a bit of oil then sprinkled the crumbles on top of the ice cream – it was divine! I think you’ll really like this then–it is definitely different, but it gets addictive quickly. i’m the worst basil mama ever. Return mixture to the saucepan and cook slowly over low heat until custard base thickens slightly, and coats the back of a wooden spoon. As an Amazon Associate I earn from qualifying purchases. ","image":["https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2014\/07\/1406166728.684030.IMG_1656-480x480.jpg","https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2014\/07\/1406166728.684030.IMG_1656-480x360.jpg","https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2014\/07\/1406166728.684030.IMG_1656-480x270.jpg","https:\/\/www.abeautifulplate.com\/wp-content\/uploads\/2014\/07\/1406166728.684030.IMG_1656.jpg"],"recipeCategory":"Ice creams and Frozen Desserts","recipeCuisine":"American","prepTime":"PT30M","cookTime":"PT0S","performTime":"PT6H20M","totalTime":"PT6H50M","recipeIngredient":["5 egg yolks","3\/4 cup granulated sugar","2 cups whole milk","1 cup heavy cream","1\/2 teaspoon vanilla extract","pinch of salt","1.5 ounces fresh basil leaves"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, whisk together the egg yolks\u00a0and the\u00a0sugar aggressively until the mixture is thick and pale yellow in color. I’m pretty sure that was my biggest concern when I first heard the words ‘basil’ and ‘ice cream’ used in the same sentence. Instructions. Hi Michael! Love the west coast!!! Use the general guide lines on your specific ice cream … Save my name, email, and website in this browser for the next time I comment. From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. Thank you friend!! I was inspired by my Thai basil plant that I started from seed back in March. Use a food processor to grind the basil leaves with the sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Here you'll find a mixture of elegant, yet approachable recipes and cooking tips to help you become a more confident cook! Hands down one of the best ice cream flavors I've ever had. Happy Birthday, pretty lady! Happy Birthday! Happy Birthday! Return the custard mixture to the pan and cook over medium-low heat, stirring often, until the custard is thick enough to coat the back of a spoon, about 5 minutes. Made with simple ingredients like heavy cream and fresh basil leaves, this delightful homemade ice cream simply can't be beat. Hope you have a great weekend! What a fun recipe! If you’ve never had basil in a sweet application before, you’re in for a treat–and don’t worry, this ice cream does not taste like pesto. ","position":4,"name":"Meanwhile, bring a large pot of salted water...","url":"https:\/\/www.abeautifulplate.com\/basil-ice-cream\/#mv_create_141_4"},{"@type":"HowToStep","text":"Strain the ice cream base through a fine-meshed sieve to remove any larger pieces of basil leaves. Can’t grow anything for the life of me, HA! It is nice and works well! saucepan and heat gently until sugar dissolves. Additional Time: (Keep the remaining 1 cup of heavy cream in the fridge until ready to use.) Yay! So interesting!! I’ve had issues with ice cream scoops in the past too–I totally get it. Notify me of follow-up comments via e-mail. Puree the basil leaves in a food processor, and stir into the cooled ice cream base. Allow the mixture to infuse for several hours or overnight. ","position":6,"name":"Place the ice cream in an airtight container...","url":"https:\/\/www.abeautifulplate.com\/basil-ice-cream\/#mv_create_141_6"}],"keywords":"basil ice cream recipe, homemade basil ice cream","suitableForDiet":"GlutenFreeDiet","nutrition":{"@type":"NutritionInformation","calories":"247 calories","carbohydrateContent":"23 grams carbohydrates","cholesterolContent":"155 milligrams cholesterol","fatContent":"16 grams fat","fiberContent":"0 grams fiber","proteinContent":"5 grams protein","saturatedFatContent":"9 grams saturated fat","servingSize":"1","sodiumContent":"56 grams sodium","sugarContent":"23 grams sugar","transFatContent":"0 grams trans fat","unsaturatedFatContent":"6 grams unsaturated fat"},"url":"https:\/\/www.abeautifulplate.com\/basil-ice-cream\/","aggregateRating":{"@type":"AggregateRating","ratingValue":"4.4","reviewCount":9}} Blanch the basil leaves, drain over an ice bath, and squeeze out any excess moisture. Have a good trip! Love it. In a large bowl, whisk together the egg yolks and the sugar aggressively until the mixture is thick and pale yellow in color. It was my chef instructor’s favorite dessert, and he even went as far as to say that if he were on his deathbed, this ice cream would be his last dying wish. Hope everyone has a great weekend and I’ll be back soon with California pictures! 6 hours 50 minutes Strawberry basil ice cream makes a great low carb treat and is the smell of summer in a bowl. This no-churn ice cream takes just 10 minutes to whip up, and showcases the perfect summer pairing of strawberry and basil. Happy birthday! Allow the mixture to infuse for several hours or overnight. , Happy birthday!! Now, I need to go make some basil ice cream! I have wifi right now, so I’m happy as a clam. ), so I’ll keep today’s post short and sweet. And yeah, sleeping in with ice cream is a baller move for a Birthday. Gradually whisk in the remaining hot milk. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Weird question for you: what kind of ice cream scoop do you use? Remove the pan from the heat and let steep for 1 hour. What do you think about cilantro ice cream–would that be taking things too far? . The loaded banana ice cream is a must have. Transfer the mixture to a double boiler, and heat, stirring constantly, until the eggs just begin to thicken and the sugar has dissolved. Combine the milk, 1/2 cup of the sugar, the fresh basil, dried basil, and salt in a medium, heavy saucepan. Step by step basil ice-cream Whisk the eggs and sugar together until very pale and fluffy. / Sign up for our newsletter and get our cookbook. Blanch the basil leaves, drain over an ice bath, and squeeze out any excess moisture. Yield: 1.5 Quarts Feel free to pre-grind the basil with a bit of the milk from the recipe before adding the cream. If you’re a fan of mint ice cream, I can almost guarantee that you will like this homemade basil ice cream. Add hot milk, then return to the pan. 1.5 ounces fresh basil leaves 1 cup heavy cream ","position":2,"name":"Combine the milk, cream, and vanilla in a...","url":"https:\/\/www.abeautifulplate.com\/basil-ice-cream\/#mv_create_141_2"},{"@type":"HowToStep","text":"Return mixture to the saucepan and cook slowly over low heat until custard base thickens slightly, and coats the back of a wooden spoon. While the milk is scalding, whisk together the egg yolks in a medium mixing bowl. A classic ice cream shows basil 's versatility fine-mesh sieve into a metal bowl so happy hear! (!! ) place in a large bowl, whisk together the yolks! Some basil ice cream. ) a Relaxed, Friendly & Creative Space blanch the leaves! Scoops of yummy ice cream a few years ago and it remains one the. €¦ the delicious flavor of basil leaves very green ) just divine atop! 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