Ice Cream in the Summertime
You may have noticed ice cream book displays in your local branches, preparing you for an essential summer staple. I took on the delicious task of testing this recipe for you:
Basil Ice Cream
2 cups whole milk
1 cup sugar, divided
1/2 cup packed fresh basil leaves
2 tsp. dried basil
1/8 tsp. salt
4 large egg yolks
2 cups whipping cream
1 tsp. vanilla
Combine milk, 1/2 cup sugar, basils, and salt in a medium saucepan. Bring to simmer over medium-high heat and allow to scald for 5 minutes, stirring often. Cover and let steep for one hour. Strain mixture and return to a clean saucepan. Return mixture to simmer.
While milk is re-warming, whisk together egg yolks in a medium bowl. Add remaining sugar and whisk until light and fluffy. While whisking, add a small amount of hot milk to yolks to temper. Add the yolk-milk mixture to the rest of the hot milk, also while stirring constantly. Over medium-low heat, continue stirring and cooking the mixture until thick, about 5 minutes. Remove from heat, place in bowl of ice water, and let custard cool, stirring occasionally.
Once cool, stir in heavy cream and vanilla. Cover and refrigerate until completely chilled, about 4 hours or up to 3 days.
When ready, freeze the custard according to your ice-cream maker instructions. Transfer to an airtight container to store in your freezer.
Makes about 1 1/2 quarts.
Yum! The resulting flavor is lightly herbal and entirely refreshing. If basil and cream just doesn't quite sit well with you, the Denver Public Library is full of cookbooks for ice creams and frozen desserts. Other favorites include:
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