MR. AND MRS. MISCELLANEOUS BASIL-CHIP ICE CREAM
A gallon-size ziptop bag is the perfect vessel for storing the base while it chills.
Yield Makes about 4 1/2 cups
Number Of Ingredients 9
Steps:
- Set a large metal bowl inside another large bowl filled with ice water. Lightly beat egg yolks in a medium bowl. Bring cream, whole milk, and sugar to a simmer in a medium saucepan. Whisking constantly, gradually stream half of cream mixture into yolks. Return egg mixture to saucepan and cook over medium-high heat, stirring constantly with a wooden spoon, until mixture coats spoon, 2-3 minutes. Strain through a fine-mesh sieve into prepared bowl. Stir in condensed milk and salt. Let cool, stirring occasionally, 20-30 minutes, then stir in buttermilk.
- Using an immersion blender, mix base until smooth and silky. Add basil; mix until finely chopped. Cover and chill 2 days.
- Blend base with immersion blender; strain into an ice cream maker. Process according to manufacturer's directions.
- Meanwhile, grate chocolate on the large holes of a box grater into a large bowl. Add ice cream and fold to evenly incorporate chocolate. Transfer to an airtight container. Cover and freeze at least 2 hours before scooping.
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