Sweet Basil Custard Ice Cream
Inspired by techniques from NYT Cooking.
Classic French custard with fresh basil blitzed into the sugar and steeped in the dairy instead of vanilla. Herbal, sweet and surprisingly refreshing.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- food processor or blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 332 kcal |
| Protein | 4.9 g |
| Carbohydrate | 20.6 g |
| of which sugars | 20.2 g |
| of which free sugars | 16.8 g |
| Fat | 26.3 g |
| of which saturates | 15.7 g |
| Fibre | 0.1 g |
| Salt | 0.18 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 30 g fresh basil leaves (a large bunch)
- 135 g caster sugar
- 480 ml double cream
- 240 ml whole milk
- 1 g fine sea salt or table salt a pinch
- 6 large egg yolks
- 1
Make basil sugar. Blitz the basil leaves with half the sugar until bright green and sandy. The sugar grinds the leaves, releasing their oils quickly.
- 2
Infuse. Warm the cream, milk, basil sugar and salt until steaming, then cover off the heat for 20 min.
- 3
Whisk the yolks. Beat the yolks and the rest of the sugar together in the heatproof bowl.
- 4
Temper. Rewarm the dairy, whisk two ladles into the yolks and pour back into the pan.
- 5
Cook. Cook on low, stirring steadily, to 77-80 °C, when the custard clings to the spatula. Gentle heat keeps the herb flavour fresh.
- 6
Strain and chill. Sieve, pressing on the basil, then cool quickly over the iced water and refrigerate for at least 4 h. Fast cooling helps the base keep its fresh, green taste.
- 7
Churn and freeze. Churn until thick and freeze for at least 4 h.
Storage
Freeze, covered, for up to 1 week; the basil flavour fades after that.
