MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basil Ice Cream
Categories: Five, Desserts, I scream
Yield: 3 Servings

2 c Whole milk
3 tb Chopped fresh basil
1/2 c Sugar
4 lg Egg yolks
1/2 c Well-chilled heavy cream

SPECIAL EQUIPMENT: an instant-read thermometer; an ice
cream maker

When food editor Shelley Wiseman remarked on the basil
ice cream she had at JoJo, Jean-Georges Vongerichten's
Manhattan bistro, other editors recalled tasting
herb-flavored custards in Milan years ago.

Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a
boil in a 2 quart heavy saucepan, stirring, then remove
from heat and let steep 30 minutes. Transfer to a blender
(reserve saucepan) and blend until basil is finely ground,
about 1 min.

Beat together yolks and remaining 1/4 cup sugar in a
medium bowl with an electric mixer until thick and pale,
about 1 min. Add milk mixture in a stream, beating until
combined well. Pour mixture into reserved saucepan and
cook over moderate heat, stirring constantly with a wooden
spoon, until mixture coats back of spoon and registers
175ºF/80ºC on thermometer (do not let boil). Immediately
remove from heat and pour through a fine-mesh sieve into a
metal bowl. Set bowl in a larger bowl of ice water and
stir until cold, 10 to 15 minutes.

Stir in cream and freeze in ice cream maker. Transfer ice
cream to an airtight container and put in freezer to
harden, at least 2 hours.

COOKS’ NOTE: Ice cream can be made 2 days ahead.

Recipe by Paul Grimes

October 2004 | Gourmet

Makes about 3 cups

Meal Master Format by Dave Drum - 15 September 2008

Uncle Dirty Dave's Archives

MMMMM

... Decapitate your Christmas turkeys. A mind is a terrible thing to baste
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)