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Tibor's Lime Basil Ice Cream

 

The guy (that would be Chris!) who is subbing for Charmaine at the NIH today
said that you all are looking for new things to do with the lime basil.
Well, Sunday I had most of a bunch left, so I decided to make ice cream. Years
ago I found a great recipe for fresh mint chocolate chip ice cream on the internet,
and I've adapted it for many purposes. It was absolutely spectacular with the
lime basil, which imparted an incredible, summery lime tang. It may be even
better than mint-- with or without chocolate chips. And because it is made from
fresh leave, it has a deep, enchanting green color without any food coloring, and
tiny darker green flecks. Very pretty.
2c. heavy cream
1 cup whole milk
2 eggs
2/3 c. sugar
1 bunch lime basil, de-stemmed, washed, and dried (I use a salad spinner)
Put the milk, eggs, basil leaves, and about half the cream into a blender, and
puree briefly.
Heat gently with constant stirring and scraping until you reach 170 degrees
to pasteurize the eggs and extract flavor from the basil. (If you don't have a
thermometer, you can watch for a perceivable thickening that occurs in the upper
160 degree range.)
Remove from heat, and add the sugar; stir to dissolve. Add the remaining half of
the cream.
Strain through a fine strainer, pushing as much of the liquid through and out of
the leaves as possible. (If a few tiny leaf bits make it through, that just makes it
prettier. Too much is gritty, though, and can clog your ice cream maker blades.
If you're like me, you'll very much enjoy eating the strained, sweetened leaves
with a fork, so it's a double bonus...)
Chill for at least 2 hours in the refrigerator, (or put it in a metal bowl and use an
ice bath, with occasional stirring for 15 minutes if you're impatient.)
Follow the freezing instructions for your ice cream maker. Serve with or without
chocolate chips.

 

 

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Lime Basil,
FARM VISIT DAY, SUNDAY, MAY 21, 2017 11:00AM - 4:30PM

What People Are Saying

"We experimented w/ a lot of new foods to use up the CSA goods.  Some of my faves included tomato/cherry gazpacho, roasted tomatoes (easier than canning and so tasty to throw on as a condiment), blue cheese/walnut/ roasted beet salad, braised cabbage and many others.  We find it a labor of love to honor the veggies by using them up in tasty dishes each week.  Thanks for making it possible! "  

-Laura