Fennel Seed Basil Vanilla Bean Ice Cream
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Contents |
[edit] Description
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[edit] Ingredients
- 2 1/2 cups milk
- 2 1/2 cups heavy cream
- 2 medium vanilla beans
- 3 tablespoons fennel seeds-lightly crushed
- 1 cup whole basil leaves
- 6 large egg yolks
- 1 cup Superfine sugar
[edit] Directions
In a large saucepan combine milk and heavy cream. Split vanilla bean lengthwise. Using a small paring knife, scrap out seeds and then put seeds and pod into milk mixture. Add fennel seeds and 3/4 cup of basil leaves. Bring to a boil over medium heat. Remove from heat and allow flavors to steep for 30 minutes.
Meanwhile, finely chop the remaining 1/4 cup of basil and set aside in a moist paper towel to keep fresh. In a medium stainless steel bowl, combine yolks and Sugar, whisk for 2 to 3 minutes until it reaches a pale yellow color, and Sugar is dissolved.
Reheat milk mixture until very hot but not boiling, and slowly pour about a third of it into eggs, whisking constantly. Then pour this mixture back into the saucepan with remaining milk. Over medium heat, stir constantly with a wooden spoon until thick and can coat the back of the spoon. Do not let it boil. Remove bean pods and strain seeds, Beans and leaves while transferring into a large bowl. Allow the mixture to cool to room temperature, stirring occasionally.
Refrigerate for at least 2 hours. Using an ice cream machine, process according to manufacturer's instructions. Just before frozen, add reserved chopped basil to ice cream in the machine. Serve when firm enough to scoop.
