As promised, here is my post on basil ice cream.
I wanted to love it. I love basil, I love ice cream, so I should love basil ice cream, right???
After seeing a couple renditions here and here, I knew I had to give it a try, but honestly I was disappointed. I thought it the basil flavor was too strong, and I liked it best when it was served with things such as a blueberry compote. I may try it again with less basil - I think it should be more of a subtle flavor rather than in-your-face. That could have been the fault of my basil, though, because it was rather strong. I think it is also a bit of an acquired taste, as I did like it more over time, but I never loved it. I'm fairly determined to love this ice cream, so I will probably take another shot or two at it.
I used the recipe from Baking Obsession as a reference, but tweaked it here and there. Actually, looking at that recipe again, I tweaked it a lot. The recipe was more of a loose guide. I also see that there was a tablespoon of lemon juice that I omitted - I think I just forgot to add it, because I almost always have lemons around. Maybe that would have made a difference in my opinion of it, I don't know. Here is what I did:
Basil Ice Cream
15g basil (about 1 cup, pressed down, but not tightly packed)
1/3 c agave syrup
3 c heavy cream
3 large egg yolks
1/8 tsp salt
Blend basil and agave in food processor until the basil has been chopped into very small pieces.
In a large saucepan with the burner on medium, heat the heavy cream until it is almost boiling. Remove from heat. In a small bowl, whisk the egg yolks and salt. Using a measuring cup, pour the hot cream 1/4 cup at a time into the eggs to temper them, whisking constantly. When you've poured in about 1 1/2 cups, return it all to the saucepan, and cook over medium-low heat until the mixture coats the back of a spoon. Immediately pour into a quart-sized jar with lid, and leave out to cool to room temperature. Then, place the jar in the refrigerator for several hours - or overnight - to chill completely. When mixture is chilled, blend with immersion blender for about 1 minute, then pour into ice cream maker and follow manufacturer's instructions to churn.