Lemongrass Basil Sherbet Recipes
THAI LEMONGRASS AND BASIL CHICKEN
Make and share this Thai Lemongrass and Basil Chicken recipe from Food.com.
Provided by sexymommalucas
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil the beans in water until crisp cooked. Drain and place in ice water to stop cooking. Drain again and set aside.
- Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add the chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through. Add the lemongrass, fish sauce, sugar substitute, coriander, and turmeric. Stir-fry for another 2 minutes. Add the beans, broth, and oyster sauce. Reduce the heat and simmer until the sauce thickens and chicken is cooked through. Season with pepper.
- To serve, mold the rice using a 1/2 cup (small gratin cups and place the chicken around the rice. Garnish with basil. Serve immediately.
LEMONGRASS-BASIL SHERBET
Yield 1 quart
Number Of Ingredients 8
Steps:
- Fill a medium bowl with ice water. Blanch basil leaves in a small pot of boiling water until just wilted, about 10 seconds; immediately transfer to ice water; let cool. Squeeze basil to release excess water. Strain cream mixture through a fine-mesh sieve into a blender. Add basil, sugar, corn syrup, and salt to blender. Puree on high speed until well blended, about 1 minute. Strain through a fine-mesh sieve into a medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD: Base for sherbet can be made 1 day ahead. Keep chilled. Process sherbet in ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze. DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Scoop into bowls or glasses and serve.
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LEMONGRASS-BASIL SHERBET RECIPE | BON APPéTIT
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- Heat milk, lemongrass, and cream in a large saucepan over medium heat until mixture almost comes to a boil. Remove from heat and let steep for 20 minutes.
- Fill a medium bowl with ice water. Blanch basil leaves in a small pot of boiling water until just wilted, about 10 seconds; immediately transfer to ice water; let cool. Squeeze basil to release excess water.
- Strain cream mixture through a fine-mesh sieve into a blender. Add basil, sugar, corn syrup, and salt to blender. Purée on high speed until well blended, about 1 minute. Strain through a fine-mesh sieve into a medium bowl. Cover and chill until cold, about 4 hours. DO AHEAD: Base for sherbet can be made 1 day ahead. Keep chilled.
- Process sherbet in ice cream maker according to manufacturer's instructions. Transfer to an airtight container, cover, and freeze. DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen.
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- Caramel Ice Cream. A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color. View Recipe.
- Miso Butter Pecan Ice Cream. Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso.
- Lemongrass-Basil Sherbet. While not really a fruit, the citrusy taste of lemongrass complements basil perfectly in this subtle sherbet. View Recipe.
- Chocolate Ice Cream. No ice cream selection is complete without chocolate. Owing its rich flavor to chocolate pieces and cocoa, this recipe will convert even the ambivalent into chocoholics.
- Almond and Raspberry Swirl Ice Cream. This beautifully swirled no-churn ice cream has berries and cream vibes. View Recipe.
- Yogurt-Lime Sorbet. It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else. View Recipe.
- Fresh Mint and Chocolate Ice Cream. This subtly minty chocolate ice cream can also be made with chopped-up Thin Mints or Andes Mints. View Recipe.
- Raspberry Ice Cream. To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.
- Labneh and Lime Ice Cream With Granola. This no-churn ice cream is tangy, lime-y, and maaaybe even healthy. View Recipe.
- Brown Sugar-Bourbon Ice Cream. The already-sweet notes of bourbon are enhanced with brown sugar, and whipped into a custard with cream and egg yolks for a boozy, Southern-inspired flavor.
24 ICE CREAM AND SORBET RECIPES WORTH A DOUBLE SCOOP
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- Caramel Ice Cream. A dark caramel has the necessary bitter edge to balance the sweet richness of the custard. Let it cook until it’s mahogany in color.
- Miso Butter Pecan Ice Cream. Imagine a cross between butter pecan ice cream and salted caramel ice cream, except that the “salted” part comes from miso, which makes it less cloying and more complex.
- Lemongrass-Basil Sherbet. For the record, sherbet contains dairy. Sorbet does not. See recipe.
- Chocolate Ice Cream. No ice cream selection is complete without chocolate. Owing its rich flavor to chocolate pieces and cocoa, this recipe will convert even the ambivalent into chocoholics.
- Almond and Raspberry Swirl Ice Cream. This beautifully swirled no-churn ice cream reminds us of berries and cream. If you don’t have almond extract and don’t want to go to the store, vanilla extract or vanilla bean paste will make a good substitute.
- Yogurt-Lime Sorbet. It doesn’t come out of a soft-serve machine, and you can’t twist it, but our version of fro-yo wins at everything else. See recipe.
- Fresh Mint and Chocolate Ice Cream. This take on mint chip opts for fresh mint instead of extract, which can verge on toothpaste-y; fresh mint is subtler.
- Raspberry Ice Cream. To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.
- Brown Sugar-Bourbon Ice Cream. The already-sweet notes of bourbon are enhanced with brown sugar, and whipped into a custard with cream and egg yolks for a boozy, Southern-inspired flavor.
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- Beef Stir-Fry with Green Beans and Tomatoes. Olive oil works great in stir-fry recipes; its sharp grassy notes complement flavors like lemongrass and basil.
- Tomato Salad with Warm Basil Dressing. Not just for salad: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken. See recipe.
- Miso-Glazed Eggplant Grain Bowls with Basil. This recipe is a great way to showcase the eggplants and basil you just hauled from the market and use up those leftover grains in the fridge.
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