Basil Ice Cream, Strawberries, & Balsamic Reduction

By Demi

adapted from the Perfect Scoop

Ingredients

• 1 cup packed basil leaves
• 3/4 cup sugar
• 2 cup heavy cream
• 1 cup whole milk
• pinch salt
• 5 large eggs
• zest of one lemon
• Strawberries
• Balsamic Vinigar

Details

Adapted from cafebacaro.blogspot.com

Preparation

Step 1

Grind the basil leaves with the sugar and 1 cup of the cream until the leaves are ground as fine as possible. Pour half of the mixture into a large bowl and add the remaining 1 cup of the cream.

Warm the other half of the basil mixture with the milk and salt. While the milk is warming up break up the yolks with a whisk. When the milk start simmering, turn the heat off, and pour it slowly into the yolks whisking to temper them until they thicken into a custard. Strain the yolk custard into the reserved cream-basil mixture, mix well, add the lemon zest and chill completely. Freeze the ice cream base in your ice cream maker according to the manufacturer's instructions.