Lemon Basil Ice Cream Recipe 445

Steps:

• Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut of the heat and let it infuse. Make sure to stir so the bottom doesn't scorch. Let sit and infuse until no longer hot, but still warm. Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you've incorporated. Set aside. Mix the basil milk in a blender until uniform. Temper the yolks by adding a bit of the warm liquid to them gradually. Keep stirring constantly, scraping down the sides to avoid scrambled eggs. Return it all to the sauce pan and stir it constantly over low heat until it thickens to the point where you can leave a track with your finger on the spatula. Let it cool for 10-15 minutes, then pour the liquid into the frozen ice cream container and run it through the ice cream maker for 50-60 minutes. -

Steps:

• Bring the juice of 5 lemons and 3/4 cup each sugar and water to a boil. Add 1/2 cup basil leaves and the zest of 2 lemons (in wide strips) and steep, off the heat, 45 minutes; strain. Add 2 cups cold water, then pour into a baking dish and freeze 1 hour. Meanwhile, hollow out 6 of the juiced lemon halves and freeze. Scrape the ice with a fork; freeze 4 more hours, scraping every hour. Serve in the lemon cups.
• SERVES: 4; Calories: 159; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 0 grams; Total carbohydrates: 42 grams; Sugar: 39 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 6 milligrams

Steps:

• Heat the milk just to the boiling point, then add the basil leaves and lemon rind. Take off the heat and leave to infuse for 1 hour.
• Beat the sugar and yolks together until pale and fluffy. Strain the milk, pressing the basil and lemon rind to extract any last bits of flavour. Stir this into the egg and sugar mixture.
• Put your bowl on top of a sauce pan of simmering water. Stir the liquid in the bowl constantly until it thickens slightly. If you scrape the back of a spoon through the mixture and it leaves a path, your custard is ready. Immediately pour it into another bowl and leave to cool.
• When cool, add the lemon juice to the custard. In a separate bowl, beat the cream lightly. When the cream has thickened, add to the custard mixture.
• Freeze in an ice cream maker, stopping three times during the freezing process to beat the mixture with an electric beater.

Steps:

• In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. , Remove immediately from heat; stir in lemon juice and cream. Place in a bowl. Press plastic wrap onto surface of custard; refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining mixture.,

Steps:

• Have a 10-pop (1/3 cup each) popsicle mold (or similar size) ready. Using a vegetable peeler, strip the zest of 3 lemons, taking care to leave the white pith behind. Finely grate the zest of the remaining lemon. (Save the remaining lemon juice for other use.)
• In a small saucepan, combine the zest strips, basil leaves, sugar and 1/2 cup water, then heat over medium. Cook, stirring, just until the sugar has dissolved, about 2 minutes. Cover and let steep for 15 to 30 minutes.
• Strain the sugar mixture through a fine-mesh sieve into a large glass measuring cup, pressing the solids to extract all the liquid. Discard the solids.
• Add the cream, milk, salt and the finely grated lemon zest, and stir to combine. Add a few berries to each popsicle mold, if using, then distribute the cream mixture evenly among the molds. Cover and freeze for 1 hour.
• After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
• To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out.