EAT  

WEDNESDAY 06 NOVEMBER  

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So on my food bucket list (yes I have a food bucket list, I might share it with you sometime) is homemade ice cream.  I have wanted to make it for years but recently got inspired when reading up on some crazy flavours. I admire people for their creativity but breast milk and cactus flavour..Really!!. The skys the limit when it comes to flavours but I have chosen 12 and I thought why not take you with me on a challenge (more like a pleasure for me) and share with you a new recipe and a new flavour once a month. If I keep this up over 3 years i will have more flavours then Baskin and Robbins.

Vanilla just seemed too vanilla so I'm kicking this month off with  Basil Ice Cream. I have heard so much about it and how delicious it was, it's also a good one for beginners.... not too complicated.This recipe is the perfect balance of just enough Basil to taste and not overpower and is as a friend described very refreshing. Let me tell you though my first batch didn't turn out my mixture was too frothy and I scrambled my eggs. But I have to say I am better for making that mistake and more experienced .....no more breakfast in my ice cream 

A few flavours to look out for are Beer and Red Velvet Cucpake but thats it for now the rest will have to be a surprise. Let's get to it!!!

Recipe from EPICURIOUS I added some notes in bold to help 

Ingredients

  • 2 cups whole milk
  • 3 tablespoons chopped fresh basil
  • 1/2 cup sugar
  • 4 large egg yolks
  • 1/2 cup well-chilled heavy cream
  • pinch of salt
  • Special equipment: an instant-read thermometer; an ice cream maker

Preparation

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. ( I just beat for one minute - I tried for alot longer and the mixture did not change to a pale colour)

Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan (The mixture will be frothy so try to remove the froth using only the liquid.. my first batch turned weird it was more foamy and the eggs overcooked)

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). ( I pulled it off just before it hits this temperature as long as it coats the back of a spoon your ok)

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. ( The colour is not the green you would expect more like yellow so I added two big drops of food colouring. Add as much as you like till you get the desired colour).

Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.

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So good it'll be finished before it's frozen