Thai Basil Ice Cream with Beaumes de Venise Fruit Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 cups milk (reduced with thai basil to 2 cups yield) |
2 cups thai basil leaves |
1/2 cup mint leaves |
1 tahitian vanilla bean, split lengthwise and scraped |
1/2 pound sugar |
3/4 cup egg yolks |
2 cups heavy cream |
1 small pineapple, peeled and 1/2-inch dice |
2 mangoes, 1/2-inch dice |
1 small strawberry papaya, 1/2-inch dice |
1/2 cup beaume de venise wine (sweet muscat from cotes du rhone) |
Directions:
1. In a non-reactive saucepan, simmer milk with basil, mint and the vanilla bean and reduce 50%. If time is available, let herb steep in milk overnight. Strain out herbs and vanilla bean and heat with sugar. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the saucepan. On medium heat, whisk constantly for 2 minutes. Strain and cool in an ice bath. When mixture is cooled, add heavy cream. Spin base according to manufacturer's instructions. Do not overspin the base. Spinning should stop when a soft-serve consistency is achieved, about 8 to10 minutes. Place in freezer before serving.
2. For the Beaumes de Venise Fruit Compote: In a non-stick skillet, heat everything together and reduce by 20 percent. Fruit should be hot, but still tender-firm.
3. PLATING In a pasta bowl, spoon the compote and top with 3 quenelles of ice cream. Serve immediately.
4. Wine Recommendation: Jean Thaeder, Muscat de Rivesaltes
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