This blog is mainly for bread and other such baking adventures, however, from time to time I will post about some other things I’ve made. Today (as you can see above) is ice cream. This is one of three ice creams I made last weekend. Purple Basil, Mint Chocolate Chip, and Blueberry were my flavor choices this time around. The mint chocolate has already been completely eaten so there will be no pictures of it. Both the basil and mint were made the same way, I scalded the milk for the recipe then added the herb leaves and let them steep in the milk for about 20-30 minutes. After the steeping I strained the leaves out of the mint and continued on with the recipe. The basil I left the leaves in and ran the mixture through the blender to get a bit of the gorgeous leaf color into the ice cream. For the blueberry ice cream I cooked the blueberries (about 2/3 frozen and 1/3 dried) in milk over very low heat until they were somewhat more tender, then the whole mixture went into the blender.
Unfortunately my triple ice cream maker doesn’t work terribly well sometimes, and so while people were supposed to get ice cream at the time it was made, they got slightly thickened custard. Especially one who had to leave. However after a while in the freezer containers in the freezer, the ice cream had firmed up fairly well. Well, the basil and blueberry had, the mint chocolate chip was, as I said, gone! Well, there was a little bit that wouldn’t fit in the ice cream maker, as there was for the blueberry and basil, so those leftovers I decided to make into a semifreddo and put in a ceramic bowl in between layers of plastic wrap.
I got a little experimental with the sauce/garnishes on these ice creams, but I thought the choices worked well and were quite tasty!
At the top of the page you can see the basil ice cream, and here is the blueberry: