recipe courtesy of jimmy wong - 805 living living jimmy wong's thai basil ic… · thai basil...
TRANSCRIPT
Recipe courtesy of Jimmy Wong
Thai Basil Ice Cream
Makes 1 quart
2 cups heavy cream
¾ cup 2-percent milk
½ cup sugar, divided in half
20 Thai basil leaves, torn
5 egg yolks, large
½ teaspoon salt
In a saucepan, add the cream, milk, salt, and half of sugar and heat over medium-high
heat. When mixture begins to simmer gently, add the basil and stir. When the mixture
begins to simmer again, remove the saucepan from the heat and cover. Let the
mixture steep for about 20 minutes or until it is fragrant and sweet. Whisk the yolks and
remaining sugar together in a heatproof bowl. Uncover the saucepan containing the
infused cream and heat on medium until mixture reaches a bare simmer. Temper 1 cup
of the mixture into the yolks in the heatproof bowl, ½ cup at a time. Pour tempered
mixture back into saucepan and heat for 1-2 minutes longer or until the mixture coats
the back of a spatula. Strain the ice cream base into a container and chill the
base overnight before spinning using your desired method.