The basil and mint had gotten way out of control and I had a lot of extra heavy cream left over from the chocolate ice cream. Made sense to combine the two and make Basil Mint Ice Cream. I made a few modifications. 1. I used about 20 basil leaves and 10 mint leaves 2. I used an immersion blender instead of a stand blender 3. I added some honey 4. I added a splash of orange juice.I made a very very sad looking quenelle, so here's a super close up to make up for it. Don't the specks just make it look lovely?
Basil Ice CreamYield: Makes about 3 cups
Active Time: 25 min
Total Time: 3 1/2 hr
2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
Special equipment: an instant-read thermometer; an ice cream maker
Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, 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 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Basil-Ice-Cream-230779#ixzz1AAzFHp1S
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