I am just drawn to new, interesting foods, and those are the things that I tend to make. When I saw this recipe, I knew I needed to try it right away. My love affair with both basil and lemon are long-standing, and I could only imagine them combined into ice cream!
Overall, I think this is the best ice cream I've made so far (which isn't saying much because I was not a big fan of the kiwi sorbet, mango sorbet, or strawberry ice cream that I had made previously). The flavor is so interesting and fresh! I don't know if I'll make it again, but if I do, I would like to find a way to infuse the lemon flavor into the ice cream leaving the zest in it. After the ice cream would melt on your tongue, the zest was left sitting there. Maybe it would work to simmer the zest in the milk along with the basil, and then to strain everything out before adding it to the ice cream maker.
Year of Yum Rating: 3 1/2 STARS
INGREDIENTS
2 c. milk (I used skim)
1 bunch basil
3/4 cup sugar
1 cup heavy cream
2 lemons (zest only)
DIRECTIONS
Simmer the milk with the basil over low heat until the basil leaves wilt and turn brown. Remove from heat and strain the milk removing the basil. Mix in the sugar while the milk is still warm and then refrigerate this mixture. Zest the two lemons and set this aside. Mix the basil-infused milk with the cream and lemon zest. Pour the mixture into the bowl of the ice cream maker and let it go!
No comments:
Post a Comment