Basil Ice-cream

by Casa Cebadillas
(Torrox Pueblo, Spain)

2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
1 pinch salt
4 large egg yolks
1/2 cup very cold heavy cream
Special Equipment: -- an instant-read thermometer; an ice cream maker

Combine milk, basil, 1/4 cup sugar, and salt in a 2-quart heavy saucepan and bring just to a boil, stirring. Remove from heat and let steep for 30 minutes.

Transfer milk mixture to a blender (set saucepan aside) and blend until basil is finely chopped, about 1 minute.

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minutes. Add milk mixture in a stream, beating until well combined. Pour mixture back into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until custard is thick enough to coat a wooden spoon and registers 175F on thermometer; do not let boil.

Pour custard through a fine-mesh sieve into a metal bowl. Refrigerate, uncovered, stirring occasionally, until cool, about 1 hour, then cover and refrigerate until very cold, 2 to 5 hours.

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

The ice cream keeps for up to 2 days.

Makes about 3 cups (6 one-half cup servings).

Though basil is usually considered a savory ingredients, its clean, almost anise-like taste is a natural churned into ice cream, and it develops a nice pale jade color. This ice cream is beyond elegant and makes an alluring alternative to vanilla - try it with a fresh fruit crisp or pie

2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
1 pinch salt
4 large egg yolks
1/2 cup very cold heavy cream
Special Equipment: -- an instant-read thermometer; an ice cream maker

Combine milk, basil, 1/4 cup sugar, and salt in a 2-quart heavy saucepan and bring just to a boil, stirring. Remove from heat and let steep for 30 minutes.

Transfer milk mixture to a blender (set saucepan aside) and blend until basil is finely chopped, about 1 minute.

Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minutes. Add milk mixture in a stream, beating until well combined. Pour mixture back into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until custard is thick enough to coat a wooden spoon and registers 175F on thermometer; do not let boil.

Pour custard through a fine-mesh sieve into a metal bowl. Refrigerate, uncovered, stirring occasionally, until cool, about 1 hour, then cover and refrigerate until very cold, 2 to 5 hours.

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

The ice cream keeps for up to 2 days.

Makes about 3 cups (6 one-half cup servings).

Want to learn how to make Spanish Cuisine hands on? Make your next holiday a culinary vacation in beautiful Spain.