Wednesday, February 25, 2015

Lemon Basil Ice Cream


So my future in-laws are in town from Connecticut for a week to visit Andrew and I's new house and help us throw a kick-ass engagement party this coming weekend. I'm pretty sure they're never going to want to leave this weather after the winter that they've had. And I'd be cool with it! I lucked out in the in-law department because they rock!! Andrew's dad has quite the sweet tooth (apple doesn't fall far from the tree), so I knew I had to have some sweets on hand for his arrival. This lemon-based ice cream is made form locally frown lemons from a good friend's tree and it is perfectly sweet with just a touch of zest. What better way to "beat the heat" than to cool down with some fresh homemade ice cream? No really. Tell me. Because I don't think you can.


Lemon Basil Ice Cream

Ingredients:
  • 2 cups whole milk
  • 1 cup whipping cream
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup fresh mint leaves, torn
  • 2 tbsp. lemon zest
  • 3 tbsp. lemon juice
  • 3/4 cup sugar
Add milk, cream basil, mint, and lemon zest to a medium saucepan and bring to a medium boil. Allow to cook for 5 minutes, stirring, careful not to burn the milk. Remove form heat and allow the basil and mint to steep for 15 minutes. 

Pour the milk mixture through a fine mesh sieve into a large clean bowl. Save 1 tbsp. of the basil, mint.lemon zest and finely chop. Add to the milk mixture along with the lemon juice and sugar. Stir to mix well, until the sugar is dissolved. Cover and keep in the fridge for 4 hours.

Once the mixture has cooled, add to ice cream machine and churn according to your specific directions. Keep in an airtight container in the freezer for 4 hours before serving. 


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