I know I haven't posted on a Perfect Scoop recipe lately. I haven't been slacking, I promise. Many, many flavors have been made. Most were delicious, chock full of summer fruit and trotted out for backyard bbq's. Then the other night.... there wasn't just a good flavor, or even a great flavor, but a revelation. Not kidding, no joke, nobody believed me how amazing it was until they tasted, then fought over, it.
So where was this revelation revealed to me? In basil. Yup Basil.
Basil. I don't love it. I like it alright, but I'm not gaga over it, which made this flavor even more of a happy surprise. The flavor is light,crisp and floral. This was unexpectedly and immediately proclaimed one of the best flavors of all that I've made from David's collection, by those who have tasted them all. For those of you doubting... Basil is everywhere right now. Grab yourself a handful and get to it! ASAP! Basil most certainly is a dessert flavor. An amazing one at that.
Basil Ice Cream
Adapted From David Lebovitz' The Perfect Scoop
1 cup basil leaves
3/4 cup sugar
3 cups 1/2 & 1/2
Pinch of salt
5 large egg yolks
Zest of 1 organic lemon
Put the basil, sugar and 1 cup of the 1/2 & 1/2 in the blender and blitz until the leaves are in very tiny pieces. Pour half the mixture into a large bowl and place a mesh strainer on top. In a medium saucepan heat the other half of the mixture with the rest of the 1/2 & 1/2 and the salt. In another bowl whisk the eggs. Whisking constantly, slowly add the warmed mixture into the whipped yolks. Return mixture to the saucepan. Stir the mixture over medium heat until the mixture coats the spatula or spoon. Pour the custard mixture into the cream mixture through the strainer. Add the zest and stir to mix. Cool mixture completely then churn in your ice cream maker.
Enjoy!
EB