Makes about 3 cups
- Active time:25 min
- Start to finish:3 1/2 hr
October 2004
When food editor Shelley Wiseman remarked on the basil ice cream she had at JoJo, Jean-Georges Vongerichten's Manhattan bistro, other editors recalled tasting herb-flavored custards in Milan years ago.
-
2
cups
whole milk
-
3
tablespoons
chopped fresh basil
-
1/2
cup
sugar
-
4
large egg yolks
-
1/2
cup
well-chilled heavy cream
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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.
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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.
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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.
Cooks’ note: Ice cream can be made 2 days ahead.
