BASIL ICE CREAM
Categories Milk/Cream Blender Ice Cream Machine Egg Dessert Frozen Dessert Basil Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.
- Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.
- Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.
LEMON AND BASIL ICE CREAM
From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. This recipe uses an ice cream maker, freezing time not included. Use the general guide lines on your specific ice cream maker.
Provided by AmandaInOz
Categories Frozen Desserts
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the milk just to the boiling point, then add the basil leaves and lemon rind. Take off the heat and leave to infuse for 1 hour.
- Beat the sugar and yolks together until pale and fluffy. Strain the milk, pressing the basil and lemon rind to extract any last bits of flavour. Stir this into the egg and sugar mixture.
- Put your bowl on top of a sauce pan of simmering water. Stir the liquid in the bowl constantly until it thickens slightly. If you scrape the back of a spoon through the mixture and it leaves a path, your custard is ready. Immediately pour it into another bowl and leave to cool.
- When cool, add the lemon juice to the custard. In a separate bowl, beat the cream lightly. When the cream has thickened, add to the custard mixture.
- Freeze in an ice cream maker, stopping three times during the freezing process to beat the mixture with an electric beater.
Nutrition Facts :
BASIL-LEMON ICE
Provided by Food Network Kitchen
Time 5h5m
Number Of Ingredients 0
Steps:
- Bring the juice of 5 lemons and 3/4 cup each sugar and water to a boil. Add 1/2 cup basil leaves and the zest of 2 lemons (in wide strips) and steep, off the heat, 45 minutes; strain. Add 2 cups cold water, then pour into a baking dish and freeze 1 hour. Meanwhile, hollow out 6 of the juiced lemon halves and freeze. Scrape the ice with a fork; freeze 4 more hours, scraping every hour. Serve in the lemon cups.
- SERVES: 4; Calories: 159; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 0 grams; Total carbohydrates: 42 grams; Sugar: 39 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 6 milligrams
Nutrition Facts : Calories 159 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 6 milligrams, Carbohydrate 42 grams, Protein 0 grams, Sugar 39 grams
LEMON BASIL SORBETTO
Provided by Giada De Laurentiis
Categories dessert
Time 2h50m
Yield about 1 quart of sorbetto
Number Of Ingredients 4
Steps:
- In a small sauce pan, combine 2 cups water, the sugar, basil sprigs, lemon zest and salt. Bring to a simmer over medium-low heat, stirring often to dissolve the sugar. Remove from the heat and allow to cool to room temperature.
- Strain the syrup into a bowl and stir in the lemon juice. Pour the syrup into an ice cream maker and freeze according to the manufacturer's directions. Once partially frozen, sprinkle in the basil leaves and continue to freeze until firm. Pour into an airtight container and place in the freezer to freeze completely.
- Serving option: Scoop 1 or 2 small scoops of sorbetto into a coupe glass and top with a splash of prosecco.
CREAMY LEMON POPS WITH BASIL
Both refreshing and satisfying, these creamy lemon pops are just the thing for a hot summer day. Steeping the zest in the sugar syrup releases the essential oils, and the fresh lemon zest brightens everything up. Although unexpected, basil's sweetness pairs nicely with lemon, but feel free to experiment with another fresh herb, like bay leaves or thyme. A few fresh raspberries or blueberries would be nice if you'd like a little texture, but the bars are luxurious as is.
Provided by Samantha Seneviratne
Categories snack, finger foods, ice creams and sorbets
Time 9h30m
Yield About 10 to 14
Number Of Ingredients 7
Steps:
- Have a 10-pop (1/3 cup each) popsicle mold (or similar size) ready. Using a vegetable peeler, strip the zest of 3 lemons, taking care to leave the white pith behind. Finely grate the zest of the remaining lemon. (Save the remaining lemon juice for other use.)
- In a small saucepan, combine the zest strips, basil leaves, sugar and 1/2 cup water, then heat over medium. Cook, stirring, just until the sugar has dissolved, about 2 minutes. Cover and let steep for 15 to 30 minutes.
- Strain the sugar mixture through a fine-mesh sieve into a large glass measuring cup, pressing the solids to extract all the liquid. Discard the solids.
- Add the cream, milk, salt and the finely grated lemon zest, and stir to combine. Add a few berries to each popsicle mold, if using, then distribute the cream mixture evenly among the molds. Cover and freeze for 1 hour.
- After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out.
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CREAMY BASIL ICE CREAM - JUST LIKE IN ITALY
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Ratings 12Category Dessert, IcecreamCuisine Europe, France, ItalyTotal Time 30 mins
- Measure out the sugar. Zest lemon directly into the sugar and rub everything together for about a minute or so, until the sugar gets fragrant.
- Use a food processor to grind the basil leaves with the lemon sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Be careful not to whip the cream already. Feel free to pre-grind the basil with a bit of the milk from the recipe before adding the cream. Pour half of the mixture through a strainer into a large bowl. Add the remaining 1 cup of heavy cream.
- Heat the other half of the basil lemon puree in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Cool custard over an ice bath while stirring.
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Category DessertCalories 320 per serving
- Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut off the heat and let it infuse. Make sure to stir so the bottom doesn’t scorch. Let sit and infuse until no longer hot, but still warm.
- Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you’ve incorporated. Set it aside.
- Temper the yolks by adding a bit of the warm liquid to them gradually. Keep stirring constantly, scraping down the sides to avoid scrambled eggs.
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