I was thinking about various ways herbs can be used and we grow basil in our planter pots in the back garden.
Something important to remember when using basil, is to bruise the leaves, not fully crush them. Bruising them, helps to release the flavors and oils from the plant, whilst keeping the leaves intact so they are easy to remove from cooking mixtures.
Recipe for Sweet Basil Strawberry Ice Cream makes 12 servings
- 3 C of milk, divided
- 3/4 C of sugar
- 6 egg yolks, lightly beaten
- 6 large sweet basil leaves
- 3 C of strawberries, halved
- Place 1.5C of the milk into a saucepan over a medium heat.
- Add the egg yolks, sugar, and basil leaves.
- Using a wooden spoon, press the basil leaves against the side of the saucepan to bruise them.
- Stir the mixture continuously as it cooks.
- The custard is ready when your finger leaves a clear trail in it, when you coat the back of a metal spoon with the custard.
- Remove from the heat and add the remaining 1.5C of milk.
- Once cooled a little, cover the surface with plastic wrap to prevent the custard forming a skin.
- Puree the berries in a blender/food processor until smooth.
- Remove the basil leaves from the custard and discard.
- Fold the strawberries through the custard.
- Cover with plastic wrap again and chill until very cold.
- Pour the chilled strawberry mixture into the canister of your ice cream maker. Freeze as directed by the manufacturer.
- Allow to ripen/harden for 4 hours.