MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basil Ice Cream
 Categories: Five, Desserts, I scream
      Yield: 3 Servings
 
      2 c  Whole milk
      3 tb Chopped fresh basil
    1/2 c  Sugar
      4 lg Egg yolks
    1/2 c  Well-chilled heavy cream
 
  SPECIAL EQUIPMENT: an instant-read thermometer; an ice
  cream maker
  
  When food editor Shelley Wiseman remarked on the basil ice
  cream she had at JoJo, Jean-Georges Vongerichten's
  Manhattan bistro, other editors recalled tasting
  herb-flavored custards in Milan years ago.
  
  Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a
  boil in a 2 quart heavy saucepan, stirring, then remove
  from heat and let steep 30 minutes. Transfer to a blender
  (reserve saucepan) and blend until basil is finely ground,
  about 1 min.
  
  Beat together yolks and remaining 1/4 cup sugar in a
  medium bowl with an electric mixer until thick and pale,
  about 1 min. Add milk mixture in a stream, beating until
  combined well. Pour mixture into reserved saucepan and
  cook over moderate heat, stirring constantly with a wooden
  spoon, until mixture coats back of spoon and registers
  175┬░F/80┬░C on thermometer (do not let boil). Immediately
  remove from heat and pour through a fine-mesh sieve into a
  metal bowl. Set bowl in a larger bowl of ice water and
  stir until cold, 10 to 15 minutes.
  
  Stir in cream and freeze in ice cream maker. Transfer ice
  cream to an airtight container and put in freezer to
  harden, at least 2 hours.
  
  COOKSΓÇÖ NOTE: Ice cream can be made 2 days ahead.
  
  Recipe by Paul Grimes
  
  October 2004 | Gourmet
  
  Makes about 3 cups
  
  Meal Master Format by Dave Drum - 15 September 2008
  
  Uncle Dirty Dave's Archives
 
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