Wednesday, October 6, 2010

Sweet Basil Ice Cream

This was the dessert for my Fall Back to Summer Luxury Dinner for Project Foodbuzz Challenge 3.  Check out the full menu and entertaining tips, and if you would like to be a guest please vote for me!!!  Voting this round narrows the field from 200 to 100, so your vote means alot!  Thank you so much :)

Ever since I saw the Tomato Tarte Tatin in August's Bon Appetit, I knew I wanted to make it.  In fact, I had tried it once before but cooked the sugar a bit too long and burned it.   I can't say this time went without error- while I made sure the tomatoes didn't stick before putting it in the oven, they were definitely stuck after baking with the puff pastry.  It was easy enough rearrange them on the top, but it wasn't quite the prettiest!

To pair with the dessert, I decided to go out on a limb and try basil ice cream.  I've never had it before, but I had just seen it at Megan's blog and it seemed like it would be just the thing to accompany the unique tomato tarte tatin.   This was my favorite course of the meal.  Sure, I loved the soup, but this got me excited.  The caramelized tomatoes were like candy, and the basil ice cream?  Loved.  Not too herb-y, subtle and delicious.  Together it was a party in my mouth :)

Sweet Basil Ice Cream
adapted from The Perfect Scoop and The Vegan Scoop

1c packed basil leaves
3/4c evaporated cane juice (or sugar)
2 cans light coconut milk
2T arrowroot
pinch of salt
zest of 1/2 lemon

Add basil and sugar to the bowl of a food processor and run, essentially creaming the basil and sugar.  (Mine actually got a little liquidy as I ran it)  Open one can of coconut milk, reserve 1/4c, and add the rest to the food processor, mixing to combine.

Add the other can of coconut milk to a saucepan, then add the basil mixture from the food processor and a pinch of salt.  heat over medium heat to boiling.  Meanwhile, whisk 2T arrowroot into the reserved 1/4c of coconut milk and set aside.   When the basil/coconut milk mixture reaches a boil, remove from the heat and whisk in the arrowroot mixture and lemon zest.

Let cool, then refrigerate until mixture is well chilled.  Can be prepared a day ahead.  Churn in an ice cream maker according to manufacturer's directions.  Serve with tomato tarte tatin ;)

Vote now if you haven't yet to help me advance to the next round!!


Fun and Fearless in Beantown said...

I love interesting ice cream flavors like this one. Thai basil ice cream is one of my favorites so I'm sure I would love this one just as much!

Biz said...

I think you'll have no problem getting to the next round!

I stole your apple soup idea and added apple to my butternut squash soup - its amazing!

Delicious Dishings said...

I just made an apple tarte tatin last night and had the same sticking issue. My apples were all loosened before I moved the pan to the oven, but all stuck after that. I had to do some adjusting too. That said, the colors in the tomato tarte are stunning and I love the tart up against the basil ice cream. So happy my blog provided some inspiration!

janetha said...

since ice cream is my favorite food, i feel like i need to make this soon! i love the color it creates.

Elina (Healthy and Sane) said...

This would definitely be my favorite course of all. I mean we ARE talking about dessert here :)

Diana said...

AMAZEBALLS. This is a good idea. That is all.

Kelly said...

Loving the recipes. The idea of a final course that's a little bit savory and a little bit sweet is often in my opinion. How coconuty is the ice cream?

Lisa (bakebikeblog) said...

Oh my - what a wonderfully unique recipe!!!

Joanne said...

This ice cream is exactly the kind of thing that I would LOVE. I need to start making ice cream more often. Sheesh.

Kerstin said...

This was such a creative dessert - I was so impressed - definitely something that would be served at a high end restaurant :)

Biz said...


Sagan said...

Weird flavour... I want to try!

Val said...

This sounds so amazing to me.

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