Recipe: Thai Basil Ice Cream

Sometimes, you have to wake up at 2AM to taste test the ice cream that you put in the freezer to chill at 10.

Even if it's Friday.  And you're tired.  And you have to wake up at 5:30 the next morning to beat the heat on your 10 mile run.

Set an alarm.

Sleep with a spoon next to your pillow.

That's what I'd do.  (Did.)



And then you should probably taste test some more the day that you decide to take photos.

I mean...you can't put it back in the container after you scooped it out into a bowl and let it sit on your desk photography platform for all of five minutes.  Right?




Health code violation?

FDA regulations?

Eats Well With Others apartment sanctions?

ALL OF THE ABOVE?!?!?!?

And then maybe...that first batch of photos isn't quite right.  Maybe you need to try again.


Shrugs.  Yeah.  It happens.



If, after all of this photographizing, there's even a smidgen of ice cream left.  You might want to serve it at the end of your sweet potato fry taste testing party.

Exactly two minutes before everyone's bedtime.  Just enough time for a spoonful per person.

Sharing is caring, after all.

Just, um.  Don't tell anyone what "that green stuff" is until after they taste it.

No one needs skepticism right before bed.

And they'll be so floored after eating it that they won't question your herb usage ever again.  Pinky swear.



Thai Basil Ice Cream
Makes 3 cups, adapted from 17 and Baking

Ingredients

• 2 cups whole milk
• 1/2 cup sugar, divided
• 1/4 cup fresh chopped Thai basil
• pinch of salt
• 4 large egg yolks
• 1/2 cup chilled whipping cream

Instructions

1. In a small saucepan over moderate heat, bring the milk, 1/4 cup sugar, salt, and the basil to a boil.  Remove from the heat and let steep 30 minutes, half covered with a lid.  Transfer to a blender, keeping the saucepan and blend until the basil is ground.
2. In the bowl of an electric mixer, beat the egg yolks on medium speed.  Add the remaining 1/4 cup sugar and beat until thick and pale, about 1 minute.  Pour the milk mixture into the mixer bowl in a slow, steady stream and beat until well combined.  Pour the mixture back into the saucepan.  Stirring constantly with a wooden spoon, heat over moderate heat until the custard coats the back of the spoon and reaches 175 degrees.  Strain into a metal bowl and chill until cold, stirring often.
3. Stir in cream and churn in an ice cream maker.  Freeze in an airtight container at least two hours.

I am submitting this to Weekend Herb Blogging, which is being hosted this week by Anh of A Food Lover's Journey.