Basil Ice Cream

Basil Ice Cream

This combination of aromatic, fresh basil and sweet vanilla ice cream makes for an exciting twist on a classic dessert. Perfect for those looking to explore new and exciting tastes, this ice cream offers a subtle herbal note that pairs wonderfully with summer fruits or can be enjoyed on its own as a sophisticated treat. Ideal for adventurous palates, Basil Ice Cream is a delicious way to elevate your dessert game.

Ingredients:
1 ounce fresh basil leaves, chopped
1/2 cup monk fruit sweetener
2 cups heavy cream, divided
1 cup whole milk
5 egg yolks
1 teaspoon vanilla
Zest of 1 lemon
Pinch of salt

Instructions:
1. Place basil, heavy cream, and milk in a saucepan. Cook and stir over medium heat until simmering; remove from heat before it comes to a boil.
2. Whisk egg yolks, monk fruit, vanilla, and lemon zest together in a bowl until monk fruit dissolves and mixture is smooth.
3. Slowly steam 1/4 cup of the hot cream mixture into the egg mixture, while whisking constantly, to temper the egg yolks.
4. Pour in egg mixture into the saucepan, whisking constantly, and cook over medium heat until liquid thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
5. Pour thickened liquid into a strainer and press with a rubber spatula, leaving basil, lemon zest, and any cooked egg.
6. Allow to cool to room temperature and either transfer into a bowl, cover, and place in freezer for a minimum of 90 minutes, or place in ice cream maker and follow your equipment instructions to freeze.

Homemade Ice Cream Cones

Makes 8 cones

Ingredients:
2 egg whites
1⁄2 cup granulated sugar
3 tablespoons whole milk
1⁄2 teaspoon vanilla extract
Pinch of salt
2⁄3 cup all-purpose flour
2 tablespoons butter, melted

Instructions:
1. Place egg whites, sugar, milk, vanilla, and salt into a mixing bowl and whisk together. Whisk in flour and butter until fully incorporated and batter is smooth.
2. Place a nonstick sauté pan on low heat. Pour 1 1⁄2 tablespoons batter onto the warm skillet and spread into a thin, even layer, with a spatula (make a 5-6″ circle)
3. Cook for 3 to 4 minutes until bottom is a light golden brown. Carefully turn over over and continue to cook for 1 to 2 minutes. This step must be done quickly!
4. Lift the cooked circle out of pan and carefully roll from the bottom of the cone to shape it. Spread out the cone at the top to make it a wider cone. Hold the cone in place for a minute to set and harden before placing down to cool completely.
5. You can dip them in chocolate or frosting and make them pretty if you like!