Homemade Lemon Basil Ice Cream - How To
This is a lemon basil ice cream which I made for the first time ever and today I'm going to show
you how to make it. Starting off with the ingredients, you will need 1 cup or 8 ounces
of whole milk, 1 cup or 8 ounces of heavy cream, 1 lemon, 4 grams of dried basil, 3 eggs, and 100
grams of sugar. In a blender, add your milk along with the basil and lemon zest from the entire
lemon. Blend it until properly mixed and pour it into a saucepan along with the heavy cream
and sugar. Now place it on the stove at medium heat for 10 minutes and keep stirring. Once it
is done, let it cool slightly while you separate the egg yolks. Then we will temper the yolks while
continuously whisking and adding some of the mixture. Now pour everything back in the saucepan
and heat it until the mixture thickens and coats the back of a spoon. To cool it down, we'll make
an ice bath by filling a large bowl with ice and water. Then pour the custard through a sieve to
remove all the basil. After 15 to 20 minutes, you should be ready to turn it. Now you guys will hate
me for this, but I'm using an ice cream machine with a compressor. I make a lot of ice cream so I
need it, so don't judge me. When it's done, simply pour the ice cream in a container and freeze it
overnight or for at least 6 hours, after which you're ready to enjoy. This flavor is very refreshing
and something I wouldn't mind having on a very hot summer day. It is very different from the common
chocolate and vanilla variations we see everywhere. Well that is all I have for today and if you
enjoyed this video or want to see more ice cream recipes, please leave a like and subscribe and
I'll see you in the next one.