Janine's Blueberry Basil Ice Cream

Best Lick! 2008 Ice Cream Contest Entry #18

Original Ice Cream Flavor: Janine's Blueberry Basil Ice Cream

Ice Cream Chef: Janine of Rustic Kitchen

What inspired this recipe? My neighborhood restaurant has a blueberry basil pie, and since my farmhouse is in the middle of southwest Michigan's blueberry plantations, I've been going crazy with my own iterations (including jam, which also went over big). Pesto is great, but this is a great way to put a dent in my basil crop!

Tastetester comments and full recipe after the jump. Take a look, then vote here!

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Tastetester Comments: Wow. Can you leave the ice cream maker here? This won't be enough.

Janine's Blueberry Basil Ice Cream
3 cups blueberries
1/4 cup water
1 cup sugar, divided
1/2 teaspoon salt
1/4 cup finely minced basil leaves (mince right before mixing into the syrup)
6 egg yolks
2 cups heavy cream
1 cup half-and-half

Make the blueberry sauce. Put blueberries, water, salt and 1/2 cup sugar in a large saucepan over high heat. Crush the blueberries with a potato masher or the back of a wooden spoon. Bring to a boil, and cook until thick and syrupy, about ten minutes. Remove from heat and stir in basil. Set aside to cool.
Make the custard. Whisk together remaining 1/2 cup sugar with egg yolks. Heat cream and half-and-half in a large saucepan over medium-high heat until bubbles form around the edges. Whisking the yolk mixture constantly, slowly pour in the warm cream. Return the custard to the saucepan over medium heat and cook until it reaches 175 degrees, about ten minutes, or when the trail of a finger drawn across the back of a coated spoon stays put.

Make the ice cream. Strain into the blueberry syrup to remove any milk solids, give it a good stir and set aside to cool topped with a sheet of wax paper directly on the surface to prevent a skin from forming. Once it is cool, refrigerate overnight. Resist the temptation to skip this step. After the flavors have cured overnight, process in an ice cream maker according to manufacturer's directions. Serve immediately or transfer to plastic container and freeze. If not serving immediately, let rest at room temperature five minutes before scooping.

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Contest Information

Go here for the full scoop on the Best Lick! 2008 contest, including prizes, rules, and entry form. Submission closes the evening of August 18th. Get your ice cream maker going!

The Best Lick! Ice Cream Contest: 2008 Edition

The Entries So Far

Here's a list of all the entries so far. Click the thumbnail to go to the entry.

Roasted Apricot Ice Cream with Almond Praline Ripple
Chocolate Gelato with Salted Caramel Pecans
Coconut Peach Ice Cream with Toasted Almonds
Cinnamon Raisin Bagel Ice Cream
Blueberry Brie Tart Ice Cream
Grape Ice Cream
Basil Infused Ginger and Cinnamon Ice Cream
Rosemary-Lime Sparkle Ice Cream
Mango Lassi Frozen Yogurt with Pistachio Biscotti Bits
Visions of Sugar Plum Ice Cream
Cherry Cheesecake Ice Cream
Apple Chardonnay Ice Cream with Bulgarian Sheep Cheese
Mint Raspberry with a Chocolate Swirl
Spice Cream with a Twist
Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Reduction
Pink Lemonade Ice Cream
No Churn Lychee and Raspberry Swirl Ice Cream with Merlot Poached Pears
Janine's Blueberry Basil Ice Cream

(Images: Janine)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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