Basil Ice Cream

 

This basil ice cream was born from an inspiring night at Uchiko, our favorite restaurant in Austin. They take fine dining to the next level with fresh fish from the Tsukiji market and the most amazing sushi rice. I grew up eating lots of sushi, and I had always thought a tekka maki was the most boring thing. The fish is lean and there's not much flavor (I opt for the more potent stuff, like mackarel and bonito). The one at Uchiko however, I could eat all day... and what it ultimately comes down to is how well the sushi rice is prepared. If you're ever in the area definitely visit this place, you won't regret it. 

One of the nights we were there we ordered the seasonal dessert, a basil granita layered on top of honey crumble and jasmine cream. The last time we had a basil dessert was in Munich, a basil sorbet, and I was taken aback by how refreshing it was. This time around we really enjoyed the combination of herbal and rich, and the next day we experimented with it to make ice cream. And guess what. It was amazing.

 

Basil Ice cream

2 oz fresh sweet basil

2 cups heavy cream

1 cup whole milk

1/8 tea spoon kosher salt

6 egg yolks

1/2 cup sugar

 

Pulse the basil in a food processor and set aside. Whisk the egg yolks in a bowl and set aside.  Combine the heavy cream, whole milk, salt, and sugar in a double boiler and heat until the sugar dissolves completely and then turn off the heat. Slowly add the cream mixture into the yolk while whisking until a third of the mixture is used. Pour the yolk + cream mixture into the left over cream mixture while whisking. Turn the heat back on to medium-low heat and stir constantly with a wooden spoon. When you feel the mixture thicken, draw a line through the mixture on the back of the spoon, and take off from heat when the mixture doesn't run. Set aside to cool to room temperature, and add the basil before putting it into the fridge to cool overnight. When it's time to churn, strain the basil and make sure to really press on the basil leaves at the end making sure to get all of the juices out. Churn with an ice cream machine.