Thai basil is spicier than sweet basil and more pungent. And that flavor pops when this ice cream is paired with cherries.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Put the milk and cream in a saucepan and bring to a simmer over medium-high heat. Add the basil, turn off the heat, and infuse for 30 minutes. Mix thoroughly with an immersion blender to puree the basil; the milk should turn pale green. Strain through a fine strainer, pushing down on the solids.
Step 2
Set up an ice bath in a large bowl.
Step 3
Return the infused milk to the saucepan and add the 2 tablespoons granulated sugar and the corn syrup. Bring to a simmer over medium heat.
Step 4
Whisk the yolks with the 1/2 cup granulated sugar and the invert sugar in a medium bowl. When the milk is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you’re very close to the right temperature. Strain into a medium bowl and set into the ice bath. Chill completely, stirring often. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
Step 5
Mix again with an immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
