This is one of the best desserts I know that uses basil. Yum:
Basil Ice Cream & Key Lime Tart
Serving Size : 10
For the Basil Ice Cream:
1 1/2 cups heavy cream
1 1/2 cups fresh basil leaves -- washed
2 teaspoons orange zest -- minced
1/4 cup sugar
1 teaspoon mint -- chopped
4 large egg yolks
1/2 cup coconut milk -- unsweetened
For the Tequila Lime Tart Crust:
1 1/2 cups graham cracker crumbs
1/2 cup melted whole butter -- lukewarm, not hot
1/4 cup pine nuts -- finely ground
2 tablespoons granulated sugar
For the Key Lime Filling:
4 large egg yolks
1 1/4 cups sweetened condensed milk
1/4 cup gold tequila
1/2 cup lime juice
2 egg whites
1 tablespoon sugar
Bring cream, half the basil leaves and orange zest to a boil. Remove from heat, cover and let steep for 30 minutes. Prepare an ice water bath. Return cream mixture to heat and bring to a simmer. Whisk together egg yolks, coconut milk and sugar. Pour some of the hot cream mixture into eggs to temper. Pour eggs into cream mixture and cook for 2-3 minutes, stirring constantly. Chill in ice bath. Add remaining basil and mint and blend in blender for 3 minutes or until smooth. Strain through a fine strainer and run in an ice cream machine according to manufacturer's instructions.
Mix all ingredients with a wooden spoon in a non-reactive bowl. Line a 10 inch tart pan, with removable bottom, with mixture, making sure to press down evenly on all sides and bottom. Set aside. This can be made a day in advance and let to dry.Blend all above ingredients except egg whites (not whipped) just until thoroughly incorporated. Set aside.
In a separate bowl (very clean and dry) whip egg whites with 1 Tbsp. sugar until soft peaks form.
Gently fold, using a rubber spatula, 1 /3 of mixture into whipped egg whites. Then gently fold remaining mixture into whipped egg whites being careful not to overmix. This should just be incorporated.
Ladle mixture into crust and bake in a 325-degree oven for 35-40 minutes. Check to see if done by inserting a wooden toothpick into tart. It should come out clean.
Cool on wire rack, remove from pan and slice. Serve with fresh whipped cream and fresh lime slices.
Basil
in Cooking
Posted
This is one of the best desserts I know that uses basil. Yum:
Basil Ice Cream & Key Lime Tart
Serving Size : 10
For the Basil Ice Cream:
1 1/2 cups heavy cream
1 1/2 cups fresh basil leaves -- washed
2 teaspoons orange zest -- minced
1/4 cup sugar
1 teaspoon mint -- chopped
4 large egg yolks
1/2 cup coconut milk -- unsweetened
For the Tequila Lime Tart Crust:
1 1/2 cups graham cracker crumbs
1/2 cup melted whole butter -- lukewarm, not hot
1/4 cup pine nuts -- finely ground
2 tablespoons granulated sugar
For the Key Lime Filling:
4 large egg yolks
1 1/4 cups sweetened condensed milk
1/4 cup gold tequila
1/2 cup lime juice
2 egg whites
1 tablespoon sugar
Bring cream, half the basil leaves and orange zest to a boil. Remove from heat, cover and let steep for 30 minutes. Prepare an ice water bath. Return cream mixture to heat and bring to a simmer. Whisk together egg yolks, coconut milk and sugar. Pour some of the hot cream mixture into eggs to temper. Pour eggs into cream mixture and cook for 2-3 minutes, stirring constantly. Chill in ice bath. Add remaining basil and mint and blend in blender for 3 minutes or until smooth. Strain through a fine strainer and run in an ice cream machine according to manufacturer's instructions.
Mix all ingredients with a wooden spoon in a non-reactive bowl. Line a 10 inch tart pan, with removable bottom, with mixture, making sure to press down evenly on all sides and bottom. Set aside. This can be made a day in advance and let to dry.Blend all above ingredients except egg whites (not whipped) just until thoroughly incorporated. Set aside.
In a separate bowl (very clean and dry) whip egg whites with 1 Tbsp. sugar until soft peaks form.
Gently fold, using a rubber spatula, 1 /3 of mixture into whipped egg whites. Then gently fold remaining mixture into whipped egg whites being careful not to overmix. This should just be incorporated.
Ladle mixture into crust and bake in a 325-degree oven for 35-40 minutes. Check to see if done by inserting a wooden toothpick into tart. It should come out clean.
Cool on wire rack, remove from pan and slice. Serve with fresh whipped cream and fresh lime slices.