Basil and mint give a delicious, fragrant top note to berry ice creams. Unlike most herbal ice cream recipes, this one calls for leaving the puréed basil in the custard mixture, so a few leaves is all you need. Mint is a nice substitute.
1 cup whole milk
2 cups whipping cream (divided)
1 cup plus 2 1/2 tablespoons granulated sugar
1 teaspoon honey
6 egg yolks
1 cup blueberries
4 basil leaves
- Whisk the egg yolks until thickened and light yellow, set aside.
- In a heavy-bottomed medium saucepan, bring the milk, 1 cup of the cream, the sugar and honey to a point just below boiling
- Slowly combine the milk mixture into the eggs until fully incorporated
- Return the mixture to a saucepan over medium-low heat and cook, stirring constantly with a heatproof spatula, until custard thickens slightly (probably when mixture reaches about 170 degrees). Be sure to scrape the bottom of the saucepan with the spatula as you stir.
- Pour the thickened custard through a strainer and stir into the bowl and let cool slightly.
- Stir in the remaining cup of cream
- Chill this mixture thoroughly for at least 4 hours, but preferably overnight.
Makes about 1 quart