Homemade Strawberry Basil Ice Cream Recipe 415 Recipes

BASIL ICE CREAM

Steps:

• 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.
• 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.
• 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.

BASIL ICE CREAM

Steps:

• Place the half-and-half, basil, sugar, salt and egg yolks in a blender. Blend until completely smooth.
• Transfer the mixture to a double boiler, and heat, stirring constantly, until the eggs just begin to thicken and the sugar has dissolved. Remove from the heat and strain through a fine-mesh sieve into a metal bowl. Set the bowl in an ice water bath to rapidly chill.
• Churn in an ice cream machine according to manufacturer's instructions. Freeze until ready to use.

HOMEMADE STRAWBERRY ICE CREAM

Steps:

• Place egg yolks and milk in the top of a double boiler; beat. Add sugar and salt. Cook over simmering water, stirring until mixture is thickened and coats a metal spoon. Cool. , Add the vanilla, cream and strawberries. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

HOMEMADE STRAWBERRY BASIL ICE CREAM RECIPE - (4.1/5)

Steps:

• Cook the strawberry mixture over med-low heat, stirring often, till the strawberries are softened, approx. 4-5 min. Mash with a potato masher or the back of a fork till they are roughly mashed. Reduce heat & simmer till the mixture is reduced slightly. Pour into a sm. liquid measuring cup, cover & refrigerate. Add the cream, milk, sugar & sea salt to a pot. Finely chop the basil, bruising & pressing it to release the oils. Add it to the pot. Warm the mixture over med-low heat, stirring often. Cook till the sugar is dissolved, approx. 5 min. Remove from heat & let steep for 15-20 min. Pour the mixture through a fine sieve into a lg. liquid measuring cup to strain out the basil. Press the basil leaves with a wooden spoon to release any extra liquid & as much flavor as possible. Cover & refrigerate. Refrigerate till the ingredients are very cold; at least afew hours or overnight. Begin by churning & freezing the base till it reaches about the halfway point (approx. 10 min.). Then add in the strawberry mixture & continue to churn till it reaches the desired consistency (approx. 10 more min.). Place in a freezer container & freeze for another few hours or overnight before serving.

STRAWBERRY ICE CREAM

Steps:

• Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
• Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
• Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
• Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.