This is a print preview of "Basil Ice Cream (No Maker Needed)" recipe.

Basil Ice Cream (No Maker Needed) Recipe
by Global Cookbook

Basil Ice Cream (No Maker Needed)
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  Servings: 12

Ingredients

  • 2 c. lowfat milk, divided
  • 1 c. loosely packed fresh basil leaves
  • 2 c. whipping cream
  • 1 c. sugar, divided
  • 7 x egg yolks
  • 1 tsp mint liqueur (optional) Garnish: fresh basil sprigs

Directions

  1. Cook 1 c. lowfat milk in a heavy saucepan over low heat till bubbly. Stir in 1 c. basil leaves, and remove from heat. Cover and let stand at room temperature 20 min. Process basil mix in a blender till smooth, stopping to scrape down sides. Pour mix through a wire-mesh strainer into a bowl, discarding solids. Set aside. Cook remaining 1 c. lowfat milk, whipping cream, and 1/2 c. sugar in saucepan over medium heat, stirring often, just till mix is bubbly. Remove from heat. Beat egg yolks and remaining 1/2 c. sugar at medium speed with an electric mixer till thick and pale. Gradually stir about one-fourth of warm lowfat milk mix into yolks; add in to remaining warm mix, stirring constantly. Stir in basil mix and, if you like, liqueur; cook over medium heat, stirring constantly, 6 min or possibly till mix thickens and coats a spoon. Cover and refrigerate4 hrs. Pour chilled mix into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer's instructions.
  2. Pack with additional ice and rock salt, and let stand 1 hour. Serve in frzn lemon shells, and garnish, if you like. Reprinted with permission of Southern Living. magazine.
  3. Makes 16 servings