Pesto Ice Cream Pesto Ice Cream

Yield: 1 quart ice cream

Prep time: 4 hours

Cook time: 60 minutes

Wait Time: 4 hours

INGREDIENTS Ingredients

Ingredients for Basil Ice Cream:

• 1 1/3 cups heavy cream

• 2/3 cup whole milk

• 4 egg yolks

• 100 g (1/2 cup) white granulated sugar

• 1/2 tsp salt

• 1 cup basil, washed and dried

Ingredients for Candied Pignoli Nuts:

• 1 cup pignoli nuts

• 100 g sugar

• 1/4 cup water

Candied Pignoli Nuts:

Ingredients for Parmesan Ice Cream:

• 1 1/3 cups heavy cream

• 2/3 cup whole milk

• 4 egg yolks

• 100 g (1/2 cup) white granulated sugar

• 1/2 tsp salt

• 1 cup grated parmesan cheese

Directions DIRECTIONS

Parmesan Ice Cream:

1. Preheat the oven to 250°F. Mix the sugar and water in a saucepan over low heat, and stir only until the sugar dissolves. Let syrup boil until thickened, about 5 minutes. Put the nuts in a bowl, pour the syrup over, and mix.

Spread the nuts on a baking tray and bake them in the oven until the syrup has dried, about 30 minutes.

Basil Ice Cream:

Heat the milk and cream together in a saucepan over low heat.

Massage the sugar and salt with the basil to extract the basil oils.

Whisk the basil/sugar mixture together with the egg yolks until pale yellow/green.

Once the milk/cream mixture is hot, pour it over the egg yolk mixture, stirring constantly to avoid scrambling.

Blend the mixture to process the basil leaves, and strain out any solids (or leave them in!)

Cook in a saucepan over low heat until the mixture has thickened and covers the back of a spoon.

Transfer the mixture into a bowl and refrigerate until cold, about 3 hours.

Churn according to manufacturer, or freeze in the freezer, mixing the ice cream every 30 minutes to prevent ice formation.

1. Heat the milk and cream together in a saucepan over low heat.

2. Whisk the sugar and salt together with the egg yolks until pale yellow.

3. Once the milk/cream mixture is hot, pour it over the egg yolk mixture, stirring constantly to avoid scrambling.

4. Cook in a saucepan over low heat until the mixture has thickened and covers the back of a spoon.

5. Transfer the mixture into a bowl and refrigerate until cold, about 3 hours.

6. Churn according to manufacturer, or freeze in the freezer, mixing the ice cream every 30 minutes to prevent ice formation.

7. Mix in grated parmesan once the ice cream has finished churning or its initial freezing.

Final Assembly:

1. Gently fold the pignoli nuts into the basil and parmesan ice creams separately.

2. Combine both the basil and parmesan ice creams, and slightly marble them together.

3. Place the finished mixture in the freezer for 4 hours or overnight.