April 24, 2018
Desserts, Freezer, Dairy,
July 4th, Labor Day, Summer, Ice Cream Maker, Stove Top, Gluten-Free, Vegetarian, Chocolate, Herbs, Heavy Cream, Kosher Dairy more
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"From Food Fifty Two. Time does not include refrigeration or churning time. Ideally, the custard base should be refrigerated overnight. Makes 1 quart"
In a small heavy saucepan, warm the milk over medium-low heat. When gentle bubbles form on the edge, add the mint and basil. Remove from the heat, cover, and let steep for about 30 minutes.
Pass the steeped milk through a fine-mesh sieve into a small bowl, squeezing any remaining liquid out of the leaves. Return the milk to the saucepan along with 1 cup of the heavy cream. Warm over medium heat.
Meanwhile, in a bowl, whisk together the sugar and egg yolks. Gradually whisk 1/2 cup of the warm milk mixture into the egg yolks to temper them. Pour the milk-yolk mixture into the saucepan, along with the remaining cup of heavy cream.
Cook over medium heat 3 to 5 minutes, whisking constantly and being careful NOT to let it boil. When the custard base thickens enough to coat the back of a spoon, remove from the heat. Chill the base completely in the refrigerator for at least 4 hours but ideally overnight.
Pour the base into an ice cream maker and churn it according to the manufacturer’s instructions. During the last minute of churning, add the chocolate.
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