… It goes to the Soul.
by Drew Wood, June 16th, 2024.
Although the “starch coma” after the pasta workshop, this is what he, the “spicy” boy with the baseball hat, said.
I proposed him: come next year, we will make the most amazing gelato. Try the one below!
Thank you for coming today with your family, Drew!
BASIL ICE CREAM
Ingredients:
450 ml (1 Lb) milk
250 ml (1 cup) fresh cream
80 gr (2 ½ oz) sugar
4 yolks
1 pizzico (a pinch) vanilla scraped from the pod (or 3-4 drops extract)
10-12 leaves basil
Blend a few leaves of basil with a little milk with an immersion mixer..
Heat the milk with the basil; let it cool then filter through a chinois.
Whip the yolks with sugar.
Bring the “green” milk with cream and vanilla to a simmer.
Remove from heat. Temper the egg batter with a few tablespoons, then pour the batter into the milk mix, stirring to avoid curdling.
Place over low heat and, add the basil mixture, bring to boil.
Put the batter in a flash refrigerator or freezer, then into the ice cream machine.