Basil Ice Cream

Basil Ice Cream requires approximately 25 minutes from start to finish. One portion of this dish contains about 4g of protein, 29g of fat, and a total of 361 calories. This recipe serves 8. For $1.27 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Food Republic requires egg yolks, sugar, half and half, and vanilla bean. 168 people were impressed by this recipe. It is perfect for Summer. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is rather bad. Users who liked this recipe also liked Janine's Blueberry Basil Ice Cream Best Lick! 2008 Ice Cream, Coconut And Thai Basil Ice Cream Best Lick! 2008 Ice Cream C, and Basil Ice Cream.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

6 egg yolks

3 tablespoons basil, fresh, chopped

1 cup half and half

1 pint heavy cream

3/4 cup sugar

1 vanilla bean, split lengthwise

Equipment:

sauce pan

blender

bowl

whisk

ice cream machine

sieve

Cooking instruction summary:

Directions:  In a heavy bottomed saucepan, combine the heavy cream, sugar and basil and bring to a simmer. Remove from heat and let steep for half an hour.Place this mixture in a blender and puree.In a large stainless steel bowl place the egg yolks. Add the half and half mixture while constantly whisking.  Place entire mixture back onto heat. Add the vanilla bean and the half and half and heat for one to two more minutes, stirring constantly until the mixture has thickened and coats the back of a spoon.  Do not boil! Remove from heat and strain the entire mixture through a fine mesh sieve.Cool over an ice bath. Freeze in an ice cream machine according to manufacturers instructions.

 

Step by step:


1. In a heavy bottomed saucepan, combine the heavy cream, sugar and basil and bring to a simmer.

2. Remove from heat and let steep for half an hour.

3. Place this mixture in a blender and puree.In a large stainless steel bowl place the egg yolks.

4. Add the half and half mixture while constantly whisking.  

5. Place entire mixture back onto heat.

6. Add the vanilla bean and the half and half and heat for one to two more minutes, stirring constantly until the mixture has thickened and coats the back of a spoon.  Do not boil!

7. Remove from heat and strain the entire mixture through a fine mesh sieve.Cool over an ice bath. Freeze in an ice cream machine according to manufacturers instructions.


Nutrition Information:

Quickview
361k Calories
4g Protein
29g Total Fat
22g Carbs
1% Health Score
Limit These
Calories
361k
18%

Fat
29g
45%

  Saturated Fat
17g
107%

Carbohydrates
22g
7%

  Sugar
18g
21%

Cholesterol
238mg
80%

Sodium
41mg
2%

Get Enough Of These
Protein
4g
9%

Vitamin A
1210IU
24%

Selenium
8µg
12%

Phosphorus
118mg
12%

Vitamin B2
0.19mg
11%

Calcium
89mg
9%

Vitamin D
1µg
8%

Vitamin B12
0.47µg
8%

Vitamin E
1mg
7%

Vitamin B5
0.64mg
6%

Folate
23µg
6%

Vitamin K
5µg
5%

Zinc
0.61mg
4%

Vitamin B6
0.08mg
4%

Vitamin B1
0.05mg
3%

Potassium
100mg
3%

Iron
0.44mg
2%

Magnesium
8mg
2%

Copper
0.02mg
1%

covered percent of daily need
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