Lemon Basil Ice Cream Recipe 445 Food

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BASIL-LEMON ICE



Basil-Lemon Ice image

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



Lemon Basil Sorbetto image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield about 1 quart of sorbetto

Number Of Ingredients 4

2 cups sugar
4 sprigs fresh basil, plus 5 leaves, chopped
Zest of 4 lemons, removed with a vegetable peeler, plus 2 cups lemon juice (from about 10 lemons)
Pinch of kosher salt

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.

BASIL ICE CREAM



Basil Ice Cream image

Provided by Tyler Florence

Categories     dessert

Time 4h30m

Yield 8 scoops

Number Of Ingredients 5

3 cups half-and-half
2 cups packed basil leaves
3/4 cup sugar
1/2 teaspoon salt
6 egg yolks

Steps:

  • Place the half-and-half, basil, sugar, salt and egg yolks in a blender. Blend until completely smooth.
  • Transfer the mixture to a double boiler, and heat, stirring constantly, until the eggs just begin to thicken and the sugar has dissolved. Remove from the heat and strain through a fine-mesh sieve into a metal bowl. Set the bowl in an ice water bath to rapidly chill.
  • Churn in an ice cream machine according to manufacturer's instructions. Freeze until ready to use.

LEMON AND BASIL ICE CREAM



Lemon and Basil Ice Cream image

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

10 ounces milk (300ml)
30 large basil leaves, roughly torn
1 lemon, rind of, cut into strips, white pith removed
5 1/2 ounces caster sugar (150g)
4 egg yolks
1 lemon, juice of
5 ounces whipping cream (150ml)

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 ICE CREAM



Basil Ice Cream image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h15m

Yield 1 quart

Number Of Ingredients 5

8 loosely packed cups basil leaves
1/2 teaspoon sea salt
1/8 teaspoon powdered vitamin C
1 quart vanilla ice cream, softened
1 cup shaved, bittersweet chocolate

Steps:

  • Blanch the basil leaves in boiling salted water for 5 seconds, then place in an ice bath. Drain and wring the basil dry in a dish towel. Chop coarsely.
  • In a food processor, puree the basil with salt, vitamin C and just enough softened ice cream to make a puree (about 3 tablespoons). You should have about 1 cup basil puree. Add the remaining ice cream and puree. Quickly take the finished pureed ice cream and transfer it from the processor back to the freezer container. Add chocolate and mix in thoroughly. Place container in freezer. Freeze for at least 1 hour.

BASIL LEMON BUTTER CREAM SAUCE



Basil Lemon Butter Cream Sauce image

This is a sauce recipe that was a frequent complement to chicken and fish during my study abroad residence experience with a french family in the Loire Valley region. Cream sauces are very popular paired with white and rosé wines in this geography, and this goes well over a thinly sliced breast of chicken, or a flaky whitefish. Although the sauce itself is somewhat fattening, if used conservatively it's actually a light and refreshing compliment to poultry and fish in the summer. If you absolutely feel the need to tone down the fat, be careful as you don't want the sauce to become too thin as it won't coat as nicely. Enjoy!

Provided by jpknight22

Categories     Sauces

Time 10m

Yield 2-3 cups, 8-10 serving(s)

Number Of Ingredients 6

2 tablespoons salted butter
8 fluid ounces heavy whipping cream
1 lemon, juice of
1 chicken bouillon cube
4 -6 fresh basil leaves, finely chopped
1 garlic clove, pressed

Steps:

  • For preparation, juice the lemon into a ramekin or small mug, removing the seeds. Mince fresh basil leaves until really finely chopped.
  • In a saucepan, heat butter over medium temperature until melted. Gently add heavy whipping cream while stirring with a whisk and bring to a low boil while constantly stirring. Slowly add lemon juice while stirring consistently until blended. Add chicken bouillon, basil, and pressed garlic and continue to stir until chicken bouillon is dissolved. Reduce heat to low and serve by lightly drizzling sauce with a spoon over fish or chicken.

Nutrition Facts : Calories 131.5, Fat 14, SaturatedFat 8.7, Cholesterol 48.5, Sodium 156.2, Carbohydrate 1.5, Sugar 0.3, Protein 0.8

LEMON BASIL CREAM SAUCE



Lemon Basil Cream Sauce image

This is a cream sauce that is usually served over grilled salmon, but I use it over veggies and/or pasta. Very easy to make, BUT very fattening!!

Provided by Daniele1969

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 cloves garlic, minced
1 cup half-and-half
1 cup chicken broth
1/4 cup lemon juice
2 tablespoons cornstarch
1/2 teaspoon pepper
3 tablespoons chopped fresh basil

Steps:

  • MELT butter in a large skillet over medium-high heat; add garlic, and saute 1 to 2 minutes.
  • Add half-and-half and chicken broth.
  • Bring to a boil, and cook 8 minutes or until reduced by half.
  • WHISK together lemon juice and cornstarch until smooth.
  • Whisk lemon juice and 1/2 teaspoon pepper into butter mixture, and cook, whisking constantly, 2 minutes or until thickened.
  • Remove from heat.
  • DO NOT ADD BASIL UNTIL READY TO SERVE.

Nutrition Facts : Calories 161.7, Fat 13.1, SaturatedFat 8.1, Cholesterol 37.6, Sodium 257.5, Carbohydrate 8.6, Fiber 0.3, Sugar 0.7, Protein 3.3

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