This ice cream was inspired by a white chocolate basil gelato that I ate while visiting Rome. This is a recreation of those flavors, and is every bit as good as I remember.
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
3 egg yolks
1 package of basil
8oz of good quality white chocolate
1 tsp vanilla
dash of salt
First, combine the milk and sugar and basil(reserving one stem of basil) in a pot. Take a stick blender and grind up basil in the milk. You cant do this too much or it will froth up the milk(could just finely chop the basil instead). Put the pot over medium heat. Cook for about 10 minutes, or until sugar is completely dissolved and milk is about to simmer. Take off heat. Meanwhile, whisk the egg yolks. Temper the egg yolks by slowly whisking in the warm milk mixture. Return the egg mixture back to the pot, constantly whisking to be sure the eggs don't scramble. Put back over heat and warm the mixture back through for about 5 minutes.
Strain the mixture with fine mesh into a bowl with the white chocolate. Whisk until all the chocolate is melted. Then whisk in the vanilla and dash of salt. Set the bowl over and ice bath and let cool to room temperature. Gently lay in the remaining stem of basil and refrigerate the ice cream base for at least 4 hours. Churn the ice cream with your ice cream machine. I use a Cuisinart machine and 20 minutes is perfect. It comes out a bit soft, but I pour it into a glass bowl, cover it, and freeze it overnight to get the firmer texture of the ice cream.
Note: this is fantastic served with fresh strawberries or with any berry desserts
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