Found: Beautiful bunch of fresh basil
Where: The mini farmer’s market that takes place on Wednesdays in my neighborhood, just down the block and in front of the Y
The process: This turned out so well, I’d like to share the recipe. I learned the finesse of ice cream making from one of my kids, who’s worked his way through college in some excellent kitchens, including Alinea and Trio. His knowledge of food and cooking is awe-inspiring. We improvised steeping the cream with basil, and it surrounded the chocolate with a minty, herby layer.
3 egg yolks and 1 whole egg
2 cups cream
1 cup milk
1 cup sugar
1/2 cup cocoa
about 12 fresh basil leaves
1 teaspoon vanilla
pinch of salt
Heat the cream in a heavy sauce pan. Bruise the basil leaves with your fingers and add to the hot cream. Let steep for 10 minutes, then strain into a bowl. When fully strained, pour the cream back into the saucepan.
Add the cup of milk, egg yolks and 1 whole egg, and whisk to blend. Return mixture to the stove on medium heat. Add the sugar, cocoa and pinch of salt. Whisk constantly until the mixture becomes thick and is close to boiling. Remove from the heat and stir in the vanilla.
Let chill in the fridge, and when cold, churn in your ice cream maker. I have the electric type with a cylinder you keep in the freezer til ready to use.