It is effing hot out there. I mean, run around naked, through ice cold sprinkler water, effing hot! Every year this 30+ weather hits me out of no where. I just want to hibernate inside by the air conditioner that we really don’t have! I found myself, a few days ago, staring at my empty fridge, wracking my brain with what I could make that would cool me down. All I had were two huge bunches of fresh mint and basil. Ice cream doesn’t naturally come to mind when you see those two things, but when you are a hot-Momma-on-a-mission, anything will work when combined with a creamy ice cream base.
There is something nostalgic about making your own ice cream. We have had our KitchenAid ice cream maker for a few summers now. We pull it out of the freezer every now and then and mix up weird and yummy concoctions. We are an ice cream family. Despite how it sometimes makes my tummy feel, you can most likely find us camped outside the ice cream store around 7pm any night of the week. Its just our thing!
MINT BASIL ICE CREAM
makes 1 quart
2 cups heavy cream, divided
1 cup whole milk
3/4 cups sugar, divided
2 cups packed fresh peppermint leaves
1/4 cup packed fresh basil leaves
4 egg yolks
mini chocolate chips
In a heavy bottomed saucepan, heat 1 cup cream, whole milk, 1/2 cup sugar, and mint and basil leaves over medium-low heat, stirring often. When mixture just begins to steam, remove from heat, cover, and set aside to steep for 1 hour.
Strain herb infusion with a mesh strainer, pressing leaves to release all possible liquid. Discard leaves. Reheat herb-infused cream over medium-low heat, just until small bubbles form along the sides and mixture begins to steam.
Place yolks in a medium bowl and whisk with 2 tablespoons sugar. To temper the yolks, whisking constantly, add 1/4 cup of the warm cream; still whisking, add another 1/4 cup, and then another. Add one cup total, then stir yolk mixture into the warm cream. Cook, stirring constantly, over medium-low heat for 5 minutes. Remove from heat. (If desired, strain mixture before chilling.) Stir in the remaining cup of cream.
Set mixture over and ice bath to chill quickly or cover and refrigerate overnight.
Process ice cream according to your ice cream maker’s instructions.
Spread a thin layer of ice cream on the bottom of a freezer-proof container. Spread a handful of mini chocolate chips over top. Spread another layer of ice cream and continue alternating, finishing with mini chocolate chips.
For soft ice cream, serve immediately. For harder ice cream, place in freezer. Serve with a sprig of fresh mint.