Taking this picture was a lesson on patience, setting, styling, and I know I wouldn't get an A, but I have no more ice cream so this picture has to do. I don't have much of a set up yet, so I take pictures with natural light and a white foam board to reflect the light. I initially put the plate on the freezer with the quenelle of ice cream, but as soon as I took the plate out, droplets of condensation started forming, which made the balsamic reduction smear and look horrible. I didn't have more ice cream left (yes it was so good we gobbled it up pretty fast), and the sun was moving closer and closer to the plate! I quickly wiped the plate and took few more pictures before it was too late. This is the only one that made the cut, and only barely I am afraid. Everything looks nice and shiny except for the ice cream blob, the picture doesn't do any justice to the pale green ice cream unfortunately.
I made the ice cream for my husband's birthday and served it with cream biscuits. The dessert got a 10 from a man with a very discerning palate, which means it was pretty good.The recipe comes from Pastry Chef, cookbook author extraordinaire, David Lebovitz, one of my favorite people in the pastry realm. As told in his books, David started his career in pastry while working on the savory side of the Chez Panisse kitchen. He later became Pastry Chef, and worked there for many years. Eventually David left the Bay Area and moved to Paris where he still resides (did it do it for the French macaroons?). Check out his website because he is not only funny, but extremely knowledgeable on all things pastry. His cookbooks are fun to read and a great source of inspiration. Years ago, I casually bought David first book Room for Dessert not knowing who he was, but I immediately knew it was love when I read that not only he doesn't like chocolate and raspberries together, but he is also crazy for cardamom, one of my favorite spices. When David came out with The Perfect Scoop, I knew that sooner or later I had to buy it, and I am happy I did. The book has plenty of ice cream recipes to choose from in the second chapter (Green Pea Ice Cream anyone?). In the next two chapters, you can find great sorbet and granita recipes like Cantaloupe sorbet, Leche Merengada, or Mojito Granita. He doesn't stop at the frozen part though, but also includes three more chapters: one on sauces, one on crunchies to mix in, and one on vessels you can bake to present your creations with. Are you running to your local bookstore yet?
Basil Ice Cream
adapted from the Perfect Scoop
1 cup packed basil leaves
3/4 cup sugar
2 cup heavy cream
1 cup whole milk
pinch salt
5 large eggs
zest of one lemon
Grind the basil leaves with the sugar and 1 cup of the cream until the leaves are ground as fine as possible. Pour half of the mixture into a large bowl and add the remaining 1 cup of the cream.
Warm the other half of the basil mixture with the milk and salt. While the milk is warming up break up the yolks with a whisk. When the milk start simmering, turn the heat off, and pour it slowly into the yolks whisking to temper them until they thicken into a custard. Strain the yolk custard into the reserved cream-basil mixture, mix well, add the lemon zest and chill completely. Freeze the ice cream base in your ice cream maker according to the manufacturer's instructions.
Buon Appetito!
Warm the other half of the basil mixture with the milk and salt. While the milk is warming up break up the yolks with a whisk. When the milk start simmering, turn the heat off, and pour it slowly into the yolks whisking to temper them until they thicken into a custard. Strain the yolk custard into the reserved cream-basil mixture, mix well, add the lemon zest and chill completely. Freeze the ice cream base in your ice cream maker according to the manufacturer's instructions.
Buon Appetito!
