Thursday, August 10, 2006
What to do with an abundance of Thai Basil
Thai Basil and Lime Ice Cream
I was surprised to find that the boys actually liked this ice cream. They even ate the large frozen leaves. It was tart and sweet with a mild thai basil tasteand very creamy. It is so easy and doesn't require and icecream maker to create.
No churn Lime and Thai Basil icecream
Based on Nigella's assiette au citron.
Juice of 3 lemons (or limes)
Zest of 2 lemons (or limes. Or any combination of the two)
Handful Thai basil leaves (or normal basil)
125g icing (powdered) sugar
Stir together the juice, zest and basil with the icing sugar and let steep for 30 minutes. Then whip cream til soft-peak stage, and whisk in the sweented lime/lemon juice, zest and all (though I prefer to strain the zest out as it's not so nice to chew through a whole lot of zest in a scoop of icecream). Turn into a shallow container and freeze til set, letting it ripen in fridge for half an hour or so before serving.