Sweet Basil Strawberry Ice Cream Ingredients:
3 C of milk, divided
3/4 C of sugar
6 egg yolks, lightly beaten
6 large sweet basil leaves
3 C of strawberries, halved
Sweet Basil Strawberry Ice Cream Directions:
Pour 1 1/2 C of the milk into a saucepan placed over medium heat.
Add the sugar, egg yolks and basil leaves to the saucepan.
Using a wooden spoon press the basil leaves against the side of the pan to bruise the leaves.
Stirring continuously, cook the mixture for 5 minutes or until a finger mark runs clear on a coated metal spoon.
Remove the pan from the heat and stir in the remaining milk.
Cover the pan tightly with plastic wrap and set aside.
Place the strawberries into a food processor.
Cover and puree the berries until smooth.
Remove the basil leaves from the milk mixture and discard.
Fold the pureed strawberries into the milk mixture.
Cover with plastic wrap and chill for 2 hours or until very cold.
Pour the chilled strawberry mixture into the freezer canister.
Freeze as directed by the manufacturer.
Ripen for 4 hours.
This recipe will make 12 servings.
Please note: Bruising basil leaves is an important part of releasing their flavor. It allows the flavors to blend without crushing the leaves making it difficult to remove them from the cooked mixture.