Basil Lemon Ice Recipes
BASIL-LEMON ICE
Provided by Food Network Kitchen
Time 5h5m
Number Of Ingredients 0
Steps:
- Bring the juice of 5 lemons and 3/4 cup each sugar and water to a boil. Add 1/2 cup basil leaves and the zest of 2 lemons (in wide strips) and steep, off the heat, 45 minutes; strain. Add 2 cups cold water, then pour into a baking dish and freeze 1 hour. Meanwhile, hollow out 6 of the juiced lemon halves and freeze. Scrape the ice with a fork; freeze 4 more hours, scraping every hour. Serve in the lemon cups.
- SERVES: 4; Calories: 159; Total Fat: 0 grams; Saturated Fat: 0 grams; Protein: 0 grams; Total carbohydrates: 42 grams; Sugar: 39 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 6 milligrams
Nutrition Facts : Calories 159 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 6 milligrams, Carbohydrate 42 grams, Protein 0 grams, Sugar 39 grams
LEMON AND BASIL ICE CREAM
From Diana Henry's Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa. This recipe uses an ice cream maker, freezing time not included. Use the general guide lines on your specific ice cream maker.
Provided by AmandaInOz
Categories Frozen Desserts
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the milk just to the boiling point, then add the basil leaves and lemon rind. Take off the heat and leave to infuse for 1 hour.
- Beat the sugar and yolks together until pale and fluffy. Strain the milk, pressing the basil and lemon rind to extract any last bits of flavour. Stir this into the egg and sugar mixture.
- Put your bowl on top of a sauce pan of simmering water. Stir the liquid in the bowl constantly until it thickens slightly. If you scrape the back of a spoon through the mixture and it leaves a path, your custard is ready. Immediately pour it into another bowl and leave to cool.
- When cool, add the lemon juice to the custard. In a separate bowl, beat the cream lightly. When the cream has thickened, add to the custard mixture.
- Freeze in an ice cream maker, stopping three times during the freezing process to beat the mixture with an electric beater.
Nutrition Facts :
LEMON-BASIL GRANITA
Steps:
- Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature.
- Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more.
- Serve the granita in chilled glasses, garnished with the small basil leaves.
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- Put the ice cream container from your ice cream maker in the freezer. Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut off the heat and let it infuse. Make sure to stir so the bottom doesn’t scorch. Let sit and infuse until no longer hot, but still warm.
- Separately, whisk together the egg yolks and the sugar until they are light in color from the air that you’ve incorporated. Set it aside.
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- Heat the milk and cream with the zest and basil along with a pinch of salt. Bring it up to a gentle boil, then shut of the heat and let it infuse. Make sure to stir so the bottom doesn't scorch. Let sit and infuse until no longer hot, but still warm.
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- In a medium saucepan, heat water over med-high heat until steaming, not boiling. Add basil and let stand 15 minutes. Pour through fine mesh sieve; discard basil. Set in freezer in shallow pan for about 15. It should be thoroughly chilled but not frozen, even on the edges. (It’s not a good idea to add frozen ingredients to one’s ice cream maker.)
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- Measure out the sugar. Zest lemon directly into the sugar and rub everything together for about a minute or so, until the sugar gets fragrant.
- Use a food processor to grind the basil leaves with the lemon sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Be careful not to whip the cream already. Feel free to pre-grind the basil with a bit of the milk from the recipe before adding the cream. Pour half of the mixture through a strainer into a large bowl. Add the remaining 1 cup of heavy cream.
- Heat the other half of the basil lemon puree in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Cool custard over an ice bath while stirring.
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