If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, our friends from Bi-Rite show us how to make their basil ice cream.
Ice Cream Week is still going strong, and today we have a special video all about our favorite frozen confection. Our friends Kris and Anne from Bi-Rite Creamery dropped by the test kitchen and showed Merrill how to make their perfectly summery basil ice cream. (Watch till the end to see just how much Merrill likes this stuff.)
This recipe (shown below) really serves two purposes -- it's a fun way to use up the season's basil and it's a perfect dessert for a hot late-summer day. Amanda even served it at her last Friday Night Dinner Party. Enjoy -- and if you want to see more recipes from Bi-Rite Creamery, check out their book Sweet Cream and Sugar Cones.
Basil Ice Cream
Yields about 1 quart
Be sure to make this recipe in the summer when the basil is extra fragrant and flavorful. You won’t get the same results using basil grown in a hothouse in the middle of winter.
2 cups heavy cream
3/4 cup milk (1 or 2%)
1/2 cup sugar
1/4 teaspoon kosher salt
15 to 20 basil leaves, torn or chopped into 1/8-inch pieces
5 large egg yolks
Infuse the milk/cream:
1. In a medium heavy saucepan, stir together the cream, milk, half of the sugar (1/4 cup), and salt.
2. Put the pan over medium high heat. Add the basil leaves to the pan. When the milk just begins to bubble around the edges, remove from heat and cover the pan. Let steep for about 20 minutes, or until a sweet basil flavor has infused into the milk/cream. (Taste it to monitor the progress – beware, it will become bitter if oversteeped.) Don’t be alarmed if the basil turns black, it won’t affect the color or flavor of the ice cream.
Make the base:
1. In a medium heatproof bowl, whisk the yolks just to break them up, and then whisk in the remaining sugar (1/4 cup). Set aside.
2. Uncover the cream mixture and put the pan over medium high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the egg bowl. Repeat, adding another 1/2 cup of the hot cream to the egg bowl. Then, return to the pan of cream on the stove and, using a heatproof spatula, stir the cream as you slowly pour the egg and cream mixture from the bowl into the pan.
4. Continue to cook the mixture carefully over medium heat, stirring constantly until the mixture is thickened, coats the back of a spatula and leaves a clear mark when you run your finger across it, 1-2 minutes longer.
5. Strain the base through a fine-mesh strainer and into a clean container. Set into an ice bath, wash your spatula, and stir occasionally until the base is cool. Cover with plastic wrap and refrigerate the base for at least 2 hours or overnight. Freeze the ice cream
6. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or for a firmer ice cream, freeze for at least 4 hours.
This video was shot by Alex Lisowski and edited by Kyle Orosz
Get Fired Up
A weekend cookout menu and playlist
Bring some flare to your cookout.
Olive you, olives.
We've got the summer blues.
Small spaces don't have to feel small.
A better basket.