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Basil Ice Cream YIELD: approximately 1720g
1000g whole milk 60g nonfat dry milk 150g granulated sugar 60g glucose powder 40g trimoline 50g granulated sugar 8g ice cream stabilizer 200g pasteurized egg yolks 150g heavy cream 20g basil, blanched
1. Place milk in a sauce pot. Whisk in dry milk to rehydrate and add first measurement of sugar, glucose, and trimoline. Bring to a boil. 2. Meanwhile, combine sugar and stabilizer. Whisk into egg yolks. 3. Temper hot cream into yolk mixture. Return to low heat and cook, stirring, until slightly thickened, 84ยบC/183ยบF. 4. Remove from heat and whisk in heavy cream. Blend in blanched basil. Chill in an ice water bath. Allow mixture to mature at least 12 hours. 5. Process in batch freezer.
Michael Laiskonis Workbook www.mlaiskonis.com March 2009