Basil Ice Cream Geronimo

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 1 Quart heavy cream
  • 1 Cup fresh basil , leaves
  • 3 tsp orange peel , grated
  • 8 egg yolks
  • 3/4 Cup sugar
  • 1 Lb fresh strawberries
In a medium saucepan over medium-high heat, bring cream, one-half cup of the basil and the orange peel to boiling. Remove from heat, cover and let stand 30 minutes. With whisk or electric mixer, in a large bowl, beat egg yolks until blended. Add sugar and beat well. Very slowly blend in about 1 cup of the cream-basil mixture into the egg yolks to warm them. Gradually add egg yolk mixture to cream-basil mixture in saucepan, stirring constantly. Cook and stir over medium heat until mixture comes to a boil. Remove from heat and place saucepan in bowl of ice. Stir frequently to cool completely. Pour into blender, add remaining basil and blend until very smooth, at least 2 minutes. Strain through very fine sieve. Turn into ice cream maker and freeze according to manufacturer's directions. Cover tightly and store in freezer until ready to serve.

To serve, rinse, drain, hull and halve or slice the berries and arrange in serving dishes or glasses. Top with scoop of Basil Ice Cream. Store any remaining ice cream in tightly covered container in freezer.
Calories
710 Cal
Fat
54 g
Carbs
51 g
Protein
8.8 g
Fiber
2.5 g
Sugar
43 g
Cholesterol
580 mg
Sodium
63 mg


Nutrients

Fiber     2.5 g
Fat     54 g
Sugar     43 g
Carbs     51 g
Protein     8.8 g
Calories     710 Cal

Fats

Fat, Poly     3.3 g
Fat, Mono     17 g
Fat, Sat     31 g
Fat, Trans     0 g
Fat, Percent     69 %

Vitamins

Vitamin, K     31 mcg     26 %
Vitamin, A     2600 IU     86 %
Vitamin, B12     0.9 mcg     37 %
Niacin     0.6 mg     3.5 %
Riboflavin     0.4 mg     27 %
Vitamin, C     71 mg     78 %
Vitamin, D     99 IU     16 %
Vitamin, B6     0.2 mg     13 %
Vitamin, E     2.5 mg     17 %
Panto, Acid     1.5 mg     30 %
Choline     260 mg     47 %
Thiamin     0.1 mg     9.8 %

Minerals

Calcium     150 mcg     15 %
Phosphorus     240 mg     34 %
Magnesium     29 mg     6.9 %
Copper     0.1 mcg     12 %
Fluoride     9 mcg     220 %
Zinc     1.3 mg     12 %
Cholesterol     580 mg     0.4 %
Sodium     63 mg     4.2 %
Selenium     20 mcg     37 %
Manganese     0.5 mg     7.5 %
Potassium     320 mg     6.9 %
Iron     1.6 mg     20 %