Thursday, July 12, 2012

Iron Chef Basil: Lemon Basil Ice Cream

I have found that the simpler the recipe the higher the likelihood of success at our Iron Chef competitions.   It's like they say on Iron Chef - execution is everything.   This is a really interesting recipe that is a perfect for cleansing your palate after a good meal.

2 cups milk
1 cup heavy cream
1 cup packed basil leaves
1 teaspoon lemon zest
1 pinch of salt
4 egg yolks
3/4 cup sugar

Most important and often overlooked, make sure to freeze your ice cream maker drum 24 hours in advance.

In a medium saucepan, combine milk, heavy cream along with zest, basil and salt. Bring the mixture to a gentle boil then remove from heat and let the flavors infuse.  Let it sit while stirring occasionally for about 10 minutes or until its not longer hot, just warm.  Then using a food processor, blend the basil and milk mixture until smooth.

Whisk together egg yolks and sugar until it's light and fluffy, the color should be pale yellow.  Add the blended basil and milk mixture slowly to the yolks.  Add about 1/4 cup at a time, stirring constantly.  Return the mixture to the medium saucepan on low heat until it thickens.  Stir regularly.  You will know it's thick enough when you can leave a distinguishable track mark with your finger on the back of the spoon.   Let it cool for 15 minutes.  I was in a hurry so I opted for a quick 5 minute cool in an ice bath.  Put the mixture in your ice cream maker and run for about 20 - 30 minutes. 

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