A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Basil Ice Cream
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- #44982
Basil ice cream is a refreshing and unique flavor that is perfect for summer. The herbaceous and slightly sweet flavor of basil pairs perfectly with the creamy richness of ice cream.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cups whole milk
3 tablespoons chopped fresh basil
1/2 cup sugar
4 large egg yolks
1/2 cup well-chilled heavy cream
directions
Bring milk, basil, half the sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175 F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
added by
yankeegrL425
nutrition data
223 calories, 13 grams fat, 21 grams carbohydrates, 5 grams protein per 1/2 cup. This recipe is low in sodium.
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reviews & comments
October 6, 2013
Couldn't imagine how this tasted so I had to try it. It's delicious! You have to like basil of course which I do. It's not overly sweet so I can see it pairing with certain other things but I'm not sure what yet. I'll report back if I come up with something perfect for it.