Lemongrass-Basil Sherbet

By stancec44

Creamier than sorbet and lighter than ice cream, sherbet is now claiming its rightful place in the frozen-dessert pantheon. This upgrade from "rainbow" is infused with bright flavor. The corn syrup gives it a smoother texture.

Ingredients

• 3 cups whole milk
• 1 cup chopped lemongrass (from about 2 stalks)
• 1 cup heavy cream
• 3/4 cup (packed) fresh basil leaves
• 2/3 cup sugar
• 2 tablespoons light corn syrup
• 1/2 teaspoon kosher salt

Details

Servings 1

Preparation

Step 1

Heat milk, lemongrass, and cream in a large saucepan over medium heat until mixture almost comes to a boil. Remove from heat and let steep for 20 minutes.

Fill a medium bowl with ice water. Blanch basil leaves in a small pot of boiling water until just wilted, about 10 seconds; immediately transfer to ice water; let cool. Squeeze basil to release excess water.

Strain cream mixture through a fine-mesh sieve into a blender. Add basil, sugar, corn syrup, and salt to blender. Purée on high speed until well blended, about 1 minute. Strain through a fine-mesh sieve into a medium bowl. Cover and chill until cold, about 4 hours.

DO AHEAD: Base for sherbet can be made 1 day ahead. Keep chilled.

Process sherbet in ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze.

DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen.
Scoop into bowls or glasses and serve.