Apricot Basil Ice Cream
I’ve always defined the "Perfect Gift" as something you want but would never spend the money to buy for yourself. Things that may not be expensive, but because money is a limited resource no matter who you are , these things just don’t make that "Must Buy Today" list. Things you quietly (or possibly aggressively) lust after but there are always other things that take top billing in your budget.
A few years ago I was given a KitchenAid Ice Cream maker (affiliate link). for Christmas. Perfect. I wanted it, but don’t make enough ice cream to really justify the purchase. I’d see it at Sur La Table, pause for a moment and then end up with something a bit more practical in that brown and purple bag.
Now that I have it, it makes me feel like a brilliant hostess. "You MADE ice cream? From scratch?" it sounds so luxurious and ambitious. Even though I only break it out a few times a year, I am always so glad I have it. If you agree not to tell anyone how easy it is to make ice cream from scratch, I won’t either. And we can continue to impress people with the long hours we slaved away to bring them such a momentous dessert.
Apricot Basil Ice Cream
Apricot add in:
4 cups soft apricots, pitted
1 tbs fresh lemon juice
4 large basil leaves
1/4 cup sugar
Ice Cream Base:
2 cups whole milk
4 egg yolks
1 tsp vanilla
1 1/2 cups sugar
1 cup heavy cream
Place the bowl of your ice cream maker in the freezer for at least 8 hours (I store mine in the freezer so it’s always ready to go) or freeze according to manufacturer specifications.
In a food processor, add the apricots, lemon juice, basil leaves and 1/4 cup sugar, puree until smooth, some chunks of apricot are fine.
To make the ice cream base, add the milk, egg yolks, vanilla and remaining sugar to a cold sauce pan and whisk until the mixture is well combined. Place the pan over medium high heat and stir until the mixture has thickened slightly (will coat a spoon), about 10 minutes, remove from heat. Stir in the cream.
Add the apricot puree and mix until combined. Add to an air tight container and place in the fridge and allow to cool for at least 4 hours.
Add to the frozen ice cream bowl and churn according to manufactures specifications, about 12 minutes in my Kitchen Aid Ice Cream Maker. Place in an air tight container and freeze until firm, about 2 additional hours.