It’s an all too familiar tale. I owned an ice cream maker many years ago. I made ice cream several times and then lost interest in the appliance and gave it away during a move. Sometimes I regret that decision, but not enough to go out and buy another ice cream maker, as the cycle will no doubt repeat itself. Imagine how happy I was when my friend Jennie introduced me to Justin Chapple’s Made Genius Tip for making ice cream without an ice cream maker. I had to try it.
Bon Appetite’s August issue inspired this Basil & Chocolate Speckled ice cream, which I created by using Ben & Jerry’s tried and true sweet base. I added lots of fresh local basil and froze the custard in a Ziploc freezer bag. Once the custard was solid, I broke it up into pieces and blended in a food processor until the custard developed a melted ice cream consistency. I added some chopped milk chocolate, portioned the mixture into half-pint containers and re-froze. A few hours later, voila, homemade ice cream! It was everything I’d hoped it would be. The basil was very floral and the richness from the chocolate provided the perfect balance.
In other somewhat tangentially-related produce news – plum season is in full-swing! The plums are out of control at the farmers market – they taste like candy. They’re super juicy, crazy flavorful, sweet and a bit tart. One of my favorite local vendors has an amazing variety of petite plums (not much larger than a cherry) so I most recently baked this plum torte with Japanese (or Satsuma) reds and Mirabelle golds.
Once baked they created the most beautiful mosaic of jammy-plum goodness.
Admittedly entirely unintentional, the two sweets came together to make the most flavorful Summer dessert – try them both!
Basil & Chocolate Speckled Ice Cream
2 large eggs
2 cups heavy cream
1 1/2 cups whole milk
3/4 cups sugar
Pinch of salt
1 cup of fresh basil leaves
8 oz chocolate, roughly chopped (milk or dark, your preference)
In a large mixing bowl, whisk the eggs until light and fluffy. Add the sugar 1/4 cup at a time and whisk until combined. Once the sugar is completely incorporated, add cream and milk and whisk to blend. Add basil leaves.
Pour mixture into a large resealable freezer bag. Remove air from bag and lie flat on a freezer shelf. Once the mixture has frozen and you have a sheet of solid texture, break the base into pieces and blend in a food processor until smooth. You should have a soft, melted ice cream consistency. Stir in chocolate pieces. Transfer to a bread pan or individual freezer-safe containers, cover and freeze for several hours.