Ultra creamy ice cream spiked with plenty of fragrant Thai basil and vanilla. Yes, it’s low-carb too!
Jim brought home an entire pound of fresh Thai basil! I was so excited, and the intensity of the sweet basil and hint of licorice scents filled the kitchen when I cracked the bag open. I was truly excited, and then the anxiety kicked in when my mind raced to the thought of all the recipes I’d have to create in short order. Don’t get me wrong, I love being in the kitchen creating new things and could literally live in there, but racing the clock is not something I enjoy. It’s the primary reason I didn’t become a chef by trade. I like taking my time, enjoying the process, like a painter with his canvas. Nevertheless, the clock was ticking, and it was time to get to work.
I planned out several main dishes featuring Thai basil, and then I thought I might try using the sweet, licorice-like herb in a dessert. I rarely make desserts these days, and the blog is a testament to that fact. One of my goals for this year is to make more sweets and breads for I Dream of Food. Jim surprised me with an ice cream maker recently, so I started searching for ice cream recipes. Not only did I find a recipe for Thai Basil Ice Cream on Coffee & Quinoa, but also a decadent flourless chocolate dessert I couldn’t stop drooling over…so I made both (low-carb, of course)!
You can find the chocolate terrine recipe over here, and it goes amazingly well with this Thai Basil Ice Cream. Enjoy!
- 2 cups heavy cream
- 1 cup almond milk
- ¼ cup Swerve granulated
- pinch of salt
- 1 cup packed Thai basil leaves
- 6 egg yolks
- ½ cup fiber syrup
- 1 tsp vanilla extract
- Heat cream, milk, swerve, salt and Thai basil in a large non-stick pot to boiling. Stir often so it doesn't burn. Once the mix has reached a boil, remove from heat, cover and allow the basil to steep for at least 30 minutes.
- Puree the basil and liquid with an immersion (stick) blender. There will be pieces of basil in the mixture, but don’t worry as we will strain it towards the end. Whisk the egg yolks in a medium bowl and then slowly add about a ½ cup of the cream mixture to the egg yolks while whisking simultaneously to temper the eggs. Pour the egg mixture into the pot with the cream, cook on medium-low heat until the temp reaches 175ºF. Remove from heat. Stir in fiber syrup and vanilla. Strain mixture into another bowl to remove any basil or egg pieces. Place bowl in a larger bowl filled with ice water to cool the mixture quickly. Cover and chill in the fridge at least 2 hours, or, preferably, overnight. Churn in an ice cream maker following manufacturer’s directions. Transfer to a lidded container and freeze until hard.
Recipe adapted from: http://www.coffeeandquinoa.com/2013/07/chocolate-terrine-with-sea-salt-and-thai-basil-ice-cream/