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Basil And Olive Oil Macerated Raspberry Ice Cream
It is officially the beginning of summer! And you know what that means? Lots and LOTS of ice cream. And since I live with two ice cream enthusiasts, making homemade ice cream is not only a joy but a monthly (if not weekly) occurrence. If you haven’t made ice cream from scratch before, you’re really missing out! Homemade ice cream has a texture unlike anything you get from a store. Plus you get the opportunity to play around with all kinds of unique flavors! Like this Basil and Olive Oil Macerated Raspberry Ice Cream.
I feel like I must preface this recipe with an apology to hardcore ice cream traditionalists. This isn’t your normal vanilla, chocolate, strawberry kinda ice cream. But what can I say? When given the opportunity, you know I’m gonna let my creative juices explode. With that being said, I still think I can convert (or at least tempt) those plain ice cream lovers with this little beauty. Heck, Basil And Olive Oil Macerated Raspberry Ice Cream recipe may surprise even the most experienced ice cream enthusiasts. Basil in ice cream? Trust me. Olive oil macerated raspberries? Yup, you read that correctly. A little bizarre, I know, but definitely the right blend of slightly savory, a little tart, but definitely sweet way to wake up your palate to warm Summer flavors.
Tools for this recipe:
Basil and Olive Oil Macerated Raspberry Ice Cream
Welcome Summer's arrival with this sweet, herbaceous, and slightly tart Basil And Olive Oil Macerated Raspberry Ice Cream.
Macerate is basically a fancy way of saying soften through marination. When you macerate berries, berries are tossed with a mixture of sugar, acid, and oils and left to sit so that the mixture can soften and break down the cells of the berries, extracting the juices inside and softening the skin. So even though it sounds like a fancy therefore difficult component, it's actually quite easy. Toss all of the sauce ingredients in a bowl, mix thoroughly, then let sit for 1 hour. After an hour, place all but 2 tbsp of the raspberry mixture in a small sauté pan and cook until the liquid thickens slightly (2-3 minutes). Turn off the heat, add the remaining mixture, and cool until later.
Basil Ice Cream
Bring milk, basil, ¼ cup sugar, and salt to a low boil in a heavy saucepan, then remove from heat and let basil steep for 30 minutes. Transfer to a food processor and blend until basil is finely ground. In a medium bowl, beat together yolks and remaining ¼ cup sugar with an electric mixer until thick and pale, about 1 minute. Add the milk mixture in a slow stream to the egg-sugar mix, whisking until combined. Pour mixture back into a saucepan and cook over medium heat, stirring constantly, until mixture coats back of spoon (175°F).
Do not let boil! Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Let custard cool completely. Stir in cream and pour into ice cream maker (following the ice cream maker manufacturer's instructions). When the ice cream is set, spoon into an airtight container, alternating with raspberry sauce layers. Place ice cream in the freezer to harden (at least 2 hours).