That looks like ice cream to me.
But it’s GREEN ice cream.
Basil ice cream!
That counts as a vegetable serving, right?
Yes it does, shut up. And make it. And then feed it to your toddler who won’t eat her vegetables.
(Even if you don’t count basil ice cream as a vegetable serving, you should still make it, because David Lebovitz made it and he is an ice cream genius and this ice cream is delicious. Come on, if a toddler will eat it, you know it has to be good. OK, so maybe this toddler eats ants off the floor, perhaps disqualifying her from becoming the next Gael Greene protégée, but who knows, some people think ants are delicacies, and maybe David Lebovitz should figure out a way to make ice cream out of them so I can feed it to my toddler and she can get a little more protein along with her greens.)
Basil Ice Cream
From The Perfect Scoop, by David Lebovitz
- 1 cup packed basil leaves
- 3/4 cup sugar
- 2 heavy cream
- 1 cup whole milk
- Pinch of salt
- 5 large egg yolks
- 1 lemon, preferably organic
Using a food processor or blender, grind the basil leaves, sugar, and one cup of the cream until the leaves are ground as finely as possible. Pour half of the mixture into a large bowl and add the remaining cup of cream. Place a fine-mesh sieve on top of the bowl.
Warm the milk, salt and the rest of the basil mixture in a medium saucepan. In a separate bowl, whisk the egg yolks. Slowly pour the warmed basil mixture into the eggs, whisking continuously. Then scrape the combined egg and basil mixture back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens into a custard and coats the back of the spatula. Pour the custard through the sieve and stir it into the cream. Zest the lemon directly into the custard, and stir the custard over an ice bath until cool.
Chill the mixture in the refrigerator (this usually takes a few hours), then freeze according to your ice maker’s instructions.