桃月なしこ
桃月なしこ
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Basil Ice Cream
Velvety Basil Ice Cream with a Hint of Vanilla
Ingredients:
1 cup fresh basil leaves, packed
1 cup whole milk
2 cups heavy cream
3/4 cup granulated sugar
5 large egg yolks
1 teaspoon pure vanilla extract
Pinch of salt
Directions:
In a saucepan, combine basil leaves and milk. Heat gently over medium heat until just steaming, then remove from heat and let steep for 30 minutes.
Strain the milk to remove basil, pressing to extract flavor. Discard solids.
In a medium bowl, whisk egg yolks with sugar until pale and creamy.
Reheat the basil-infused milk until warm, then slowly whisk it into the egg mixture to temper the yolks.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil).
Remove from heat, stir in vanilla, salt, and heavy cream. Chill the custard in the refrigerator for at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm.
Prep Time: 30 minutes (plus chilling) | Churn Time: 20 minutes | Total Time: 6 hours (including chilling)
Kcal: 275 kcal | Servings: 6 servings
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Turn your herb garden into dessert magic! This Basil Ice Cream is smooth, creamy, and surprisingly refreshing. A must-try this summer!Basil Ice Cream Velvety Basil Ice Cream with a Hint of Vanilla Ingredients: 1 cup fresh basil leaves, packed 1 cup whole milk 2 cups heavy cream 3/4 cup granulated sugar 5 large egg yolks 1 teaspoon pure vanilla extract Pinch of salt Directions: In a saucepan, combine basil leaves and milk. Heat gently over medium heat until just steaming, then remove from heat and let steep for 30 minutes. Strain the milk to remove basil, pressing to extract flavor. Discard solids. In a medium bowl, whisk egg yolks with sugar until pale and creamy. Reheat the basil-infused milk until warm, then slowly whisk it into the egg mixture to temper the yolks. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil). Remove from heat, stir in vanilla, salt, and heavy cream. Chill the custard in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm. Prep Time: 30 minutes (plus chilling) | Churn Time: 20 minutes | Total Time: 6 hours (including chilling) Kcal: 275 kcal | Servings: 6 servings #basilicecream #herbaldessert #gourmeticecream #homemadeicecream #freshbasil #summertreats #unusualflavors #icecreamrecipes #artisanalicecream #creamybasil #basildessert #custardicecream #vanillabasil #flavorfusion #coolingdesserts #icecreamlover #icecreamfromscratch #freshflavors #greendesserts #sweetandsavory Turn your herb garden into dessert magic! This Basil Ice Cream is smooth, creamy, and surprisingly refreshing. A must-try this summer!
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