Sometimes, you have to wake up at 2AM to taste test the ice cream that you put in the freezer to chill at 10.
Even if it’s Friday. And you’re tired. And you have to wake up at 5:30 the next morning to beat the heat on your 10 mile run.
Set an alarm.
Sleep with a spoon next to your pillow.
That’s what I’d do. (Did.)
And then you should probably taste test some more the day that you decide to take photos.
I mean…you can’t put it back in the container after you scooped it out into a bowl and let it sit on your desk photography platform for all of five minutes. Right?
Health code violation?
Eats Well With Others apartment sanctions?
ALL OF THE ABOVE?!?!?!?
And then maybe…that first batch of photos isn’t quite right. Maybe you need to try again.
Shrugs. Yeah. It happens.
If, after all of this photographizing, there’s even a smidgen of ice cream left. You might want to serve it at the end of your sweet potato fry taste testing party.
Exactly two minutes before everyone’s bedtime. Just enough time for a spoonful per person.
Sharing is caring, after all.
Just, um. Don’t tell anyone what “that green stuff” is until after they taste it.
No one needs skepticism right before bed.
And they’ll be so floored after eating it that they won’t question your herb usage ever again. Pinky swear.
Thai Basil Ice Cream
Makes 3 cups, adapted from 17 and Baking
- 2 cups whole milk
- 1/2 cup sugar, divided
- 1/4 cup fresh chopped Thai basil
- pinch of salt
- 4 large egg yolks
- 1/2 cup chilled whipping cream
- Bring the milk, 1/4 cup sugar, salt and basil to a boil in a small saucepan. Once boiling, remove from the heat and let steep for 30 minutes. Transfer to a blender or food processor and pulse until basil is ground up.
- Beat the egg yolks using an electric mixer. Add in the remaining sugar and continue beating until the yolk is thick and pale, about 1 minute. Add the milk mixture and beat until combined. Pour back into the saucepan. Heat over medium heat until the custard starts to thicken and coat the back of a wooden spoon or spatula and/or reaches 175 degrees. Strain into a metal bowl and chill until cold.
- Pour the custard into the bowl of an ice cream maker and churn for about 20-30 minutes. Freeze in an airtight container for at least two hours.