Try our Estate Basil Ice Cream! This interesting culinary dish is a treat for the senses and will wow your dinner guests.
- 15 basil leaves
- 8 ounces sugar
- 17 ounces milk
- 9 ounces heavy cream
- 8 egg yolks
- ¼ tsp. kosher salt
In a medium size pot, add water and bring to a boil. Blanch basil leaves for 15 seconds and then place in ice water to cool.
Meanwhile, combine 2 ounces sugar and 2 ounces water in a small pot. Heat to dissolve and then allow simple syrup to cool completely. Place syrup and basil in a blender and mix at high speed for 15 seconds. Strain and reserve in refrigerator.
In a medium pot, combine milk, heavy cream and 3 ounces sugar. Place over medium heat.
Meanwhile, combine egg yolks and 3 ounces sugar in a bowl; mix well. Add half of the milk mixture to the yolks while stirring. Pour mixture back in the pot with the milk. Cook to 155⁰F at medium heat. Once mixture has reached temperature, remove from heat and strain into a medium size container (preferably stainless steel). Submerge container in ice water to cool. Once cool, add basil syrup and salt. Freeze the mixture in an ice cream freezer according to the manufacturer’s directions.