peach basil ice cream

Peach basil ice cream just makes sense. They're both peak in season right now. Both epitomize summer. And well, basil's licorice-like qualities perfectly complements the floral sweetness of peaches. I combined two different ice cream recipes to make this one. It definitely takes a bit of time, but it's so worth it. 

Peach Ice Cream:

4 large peaches

1/2 cup water

3/4 cup sugar

1/2 cup sour cream

1 cup heavy cream

1/4 teaspoon vanilla

few drops of freshly squeezed lemon juice

Peel the peaches, slice them in half, and remove the pits. Cut the peaches into chunks and cook them with water in a medium saucepan over medium heat, covered, stirring once or twice, until soft and cooked through. About 10 minutes. 

Remove from heat, stir in the sugar, then cool to room temperature. Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla and lemon juice until almost smooth, but slightly chunky. 

Chill the mixture thoroughly in the fridge, then mix with Basil Ice Cream (recipe to follow)

Basil Ice Cream:

1 cup packed basil leaves

3/4 cup sugar

2 cups heavy cream

1 cup whole milk

pinch of salt

5 large egg yolks

1 lemon

Using a food processor, grind the basil leaves with the sugar and one cup of the cream until the leaves are ground as fine as possible. Pour about half of the basil mixture into a large bowl and add the remaining one cup cream. Set a mesh strainer on top. 

Warm the other half of the basil mixture in a medium saucepan along with the milk and salt. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 

Stir the mixture constantly over medium heat with a heatproof spatula, scrapping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Zest the lemon directly into the custard, then stir until cool over an ice bath. 

Chill the mixture thoroughly in the fridge, then combine with peach ice cream. 

It will yield about 2 quarts.