LEMONGRASS-BASIL SHERBET

LEMONGRASS-BASIL SHERBET image

Yield 1 quart

Number Of Ingredients 8

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3 cups whole milk
1 cup chopped lemongrass (from about 2 stalks)
1 cup heavy cream
¾ cup (packed) fresh basil leaves
2/3 cup sugar
2 Tbsp. light corn syrup
½ tsp. kosher salt
INGREDIENT INFO: Lemongrass is available at Asian markets and some supermarkets. 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.

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.