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Travel BLOG
August 02, 2012

Thoughtful Thursday

Delicious grilled peaches at the Peach Partay - a Foodshed Project demonstration at the Downtown Santa Cruz Farmer's Market.

The demonstration also featured The Penny Ice Creamery who gave a great presentation on how to make your own basil ice cream.  Here's the awesome recipe:

Basil Ice Cream from the Penny Ice Creamery

*This recipe calls for an ice cream maker.

- 1 QT Cream

- 2 Cups whole milk

- 1 1/2 Cups sugar

- 10 egg yolks

- 1 tsp salt

- 1 bunch of basil


Whisk together cream, milk, sugar and salt in a saucepan over medium heat on stovetop.  Separate egg yolks into a bowl (reserving egg whites for another project).  Whisk yolks and set aside.  When dairy is sufficiently hot and steam is beginning to rise off the surface, remove from heat.  Slowly ladle dairy mixture into egg yolks (whisking constantly).  Once yolks are brought to a compatible temperature, add to saucepan with remaining diary mixture, thoroughly mixing them with a whisk.  Return saucepan to stovetop and resume cooking at medium heat stirring mixture constantly until it thickens into a custard (when mixture coats the back of the spatula it is ready).  Immediately remove from heat and strain into a bowl for cooling; plunge into an ice bath in your sink.  Stir periodically.  When cool, add basil , mixing it gently.  Put mix in fridge overnight (at least 8 hours).  When you are ready to spin, strain the basil out of the custard and follow the manufacturer's recommendations for the use of your machine.

Serve with deliciously grilled peaches!

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