Two of my grandmother's favorite flavors were lemon and basil. She couldn't resist a lemon curd tart, and basil on a tomato sandwich? There was no question. My mother, aunts and I make sure to plant basil every summer. Believe me you haven't lived until you've had a Brandywine tomato and basil sandwich on Pepperidge Farm white bread with a little bit of Duke's mayo (I know you're asking where the B & L are, but believe me you won't need them). Since moving out of my parents' house a few years ago I've been trying to plant my own herb garden, mostly mint, thyme and rosemary (to compliment our Sunday roasts, my boyfriend's a Brit so it's required), but have been also planting new herbs and have fallen in love with Thai basil. One of our favorite traditions is to hit our local Pho restaurant every week and with every bowl, the owner brings bunches of Thai basil that smell heavenly. This year I was lucky enough to receive my Thai basil as a gift from a good friend's mother. It has been flourishing on our deck to a point where I can't use it fast enough. Like my grandmother I love lemon and basil and together it's a completely awesome combo. I figured this time around why not try Thai basil with lemon to make an exotic treat. Hope you enjoy this as much as we did. Cheers!
Ingredients: 1/2 cup Thai Basil 2 lemons zested 1/3 cup sugar 2 cups whole milk 1/4 cup heavy cream 1/2 tsp powder gelatin 2 tbsp cold water 1 tbsp light corn syrup Directions: 1. In a medium saucepan on medium-low heat, add milk, Thai Basil, zest of 1 lemon, sugar, corn syrup, and heavy cream. Heat milk until sugar has dissolved. Remove from heat and let leaves seep for 10 minutes 2. Strain leaves from mixture and return to saucepan 3. Bloom your gelatin in a small glass (take your powdered gelatin and sprinkle it over the cold water and let sit for 3-5 minutes) 4. Add bloomed gelatin and remaining zest to saucepan and whisk until gelatin has dissolved 5. Pour mixture into ice cream maker and freeze follow manufacturer's instructions
No comments:
Post a Comment