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A hint of basil turns this rich, smooth lemon ice cream into something extraordinary.
* 3 cups heavy whipping cream
* 1 cup whole milk
* 1 1/4 cups sugar
* 1 Tbsp grated lemon zest
* 2 Tbsp coarsely chopped fresh basil leaves
* 8 large egg yolks
* 1/4 cup fresh lemon juice
Mix together the cream, milk, half the sugar, lemon zest, and basil in heavy large saucepan.
Bring mixture to simmer over medium heat in a heavy 4-quart saucepan and stir until the sugar dissolves. When the mixture is just hot to the touch, remove it from the heat.
Whisk egg yolks, fresh lemon juice, vanilla and remaining 1/4 cup sugar in large heatproof bowl to blend.
Whisk in hot cream mixture a little at a time, so as not to cook the egg yolks.
When all the cream is incorporated, return it to the saucepan and heat at medium Stir until the mixture thickens slightly, taking care that the mixture doesn’t boil. Taste the custard several times during the process and if necessary, add a little basil or lemon juice to get the flavor you want.
Strain the cooked custard into clean bowl. Cover and chill until cold.
After the custard has cooled, place it in the ice cream maker’s container and follow the machine’s instructions. The ice cream will be best if it sits in the freezer for several hours (at least 4) before serving. It should last about a week in the freezer.
Full printable version at http://www.discoverycooking.com/lemon-basil-ice-cream/