Mint Basil Chip Ice Cream
Recipe: #29419
April 24, 2018
Categories: Desserts, July 4th, Labor Day, Ice Cream Maker, Gluten-Free, Vegetarian Chocolate, Herbs, Heavy Cream, Kosher Dairy, more
"From Food Fifty Two. Time does not include refrigeration or churning time. Ideally, the custard base should be refrigerated overnight. Makes 1 quart"
Ingredients
Nutritional
- Serving Size: 1 (1784.1 g)
- Calories 5321.5
- Total Fat - 392.4 g
- Saturated Fat - 174.6 g
- Cholesterol - 10917.3 mg
- Sodium - 871.5 mg
- Total Carbohydrate - 268 g
- Dietary Fiber - 7.6 g
- Sugars - 215.9 g
- Protein - 176.1 g
- Calcium - 1897.1 mg
- Iron - 33.2 mg
- Vitamin C - 6.7 mg
- Thiamin - 1.9 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Tips
- Ice cream maker