You will know that I sometimes try things just because, and this would be one of those things: basil ice cream. We have heaps of basil growing in the glasshouse here at Struan Farm. I got just a wee bit over-enthusiastic about the prospect of growing basil for our local cafe, The Fat Pigeon. And like most things Karen, my idea of "lots of basil" and their idea of "lots of basil" are somewhat different.
So while the arrangement is working, there's a considerable surplus to deploy. And I still have heaps of frozen pesto that friends Kris and Bob made for me during their visit in March, so pesto isn't the preferred option right now.
Recently one of the MasterChef Australia contestants bombed out making basil ice cream, but that got me thinking. I did have a recipe for it in my ice cream bible, David Lebovitz' "The Perfect Scoop." He also has recipes for thyme ice cream and parsley, in case you're interested in those.
It wasn't bad. Unusual, and definitely not on a par with the lemon verbena, strawberry, lavender honey, or toasted coconut. I served it with fresh strawberries given that strawberries and basil are a good combo, and that worked. My darling husband is used to my experiments, and he's particularly happy to play guinea pig on anything ice cream.
But let's just say that I may be back to making pesto with the surplus!
Comments
You can follow this conversation by subscribing to the comment feed for this post.