* Looks around *
* Is confused *
* Dips toe into slushy, creamy, sugary water-like substance that appears to be ice cream *
Sad Shibow? Is...is that you?
HI FRIENDS! For those of you just joining, pay no attention to the above disoriented blabbering. This place has always been...this place! For those of you who've been homies for life... it's a site redesign! What are your thoughts on the matter? I quite like it. Longtime readers may have noticed (and praised) the disappearance of my creepily large, bloodshot eyes from the header image, a change that was made a while ago, after People I Work With--capitalized because, important and scary-- began questioning what exactly was making my peepers so red (I had terrible sleeping habits for many years. I know. I wish that story were less boring too.) Ever since that small change, I've been slowly working on improving the look of the site over the past year, likely because, selfishly, I feel compelled to continue to talk about sad things but simultaneously hope you'll all be too enamored with the things I bake and the general look of the site to actually pity me. CHECK OUT THAT WORD CLOUD IN THE SIDEBAR (I'm having a crummy time of it and am trying to buoy my spirits by changing it up around here). Now which part of that last sentence spoke to you?
Indeed, just in time for an extremely cold, windy, possibly hurricane-y October, I have finally purchased a machine that will allow me to make any and every frozen dessert I desire. And did I start out with something simple? Pish posh! Vanilla schmanilla! Also, I couldn't find vanilla beans! But I did find the giant basil plant in our kitchen, and that baby needed snipping. Oh yes. It happened. Classy new layout, classy ice cream flavors... what is this place?!
Basil Ice Cream (makes one quart)
2 cups of fresh basil
2 cups of whole milk
1 cup of half and half
3/4 cup of sugar
2 tablespoons of lemon zest
Juice of 1/2 a lemon
Pinch of salt
3 egg yolks (Save your egg whites! Make meringues!)
Combine all ingredients in a blender and puree until combined. Pour puree into a medium-sized saucepan and heat until simmering, whisking constantly.
Remove from heat and pour through a strainer-- don't worry if some basil comes through. In fact, I would encourage such a circumstance. Chill in the refrigerator until cold, about 2 hours, then pour into your ice cream maker and let it churn according to the manufacturer's instructions (every maker has different rules. Somehow I know this applies to life as well). Serve with something else fancy, like lemon egg white souffles.
So, thoughts? Well, I am writing this post about a week after this ice cream was first made, and my boyfriend has not stopped asking when we can make it again. It had a refreshingly light touch of basil, and mercifully wasn't too sweet. Jimmy kept referring to how "fancy" it felt to have such a "decadent" ice cream in our humble household... and then he went and made it fancier! If you're looking to gussy this ice cream up, or you're looking to make some sophisticated milkshakes for your classy friends, combine two scoops of basil ice cream with a tablespoon of strawberry preserves. You. Are. Welcome.