You may recall I tackled the weighty issue of basil overload in Monday’s post. If you don’t remember, shame on you for not reading my each and every word or hey, sorry to hear that you killed so many of your brain cells during your formative years by doing God knows what illegal substances.
Whatever your excuse is, don’t feel too bad. First of all, you see that red link in the above paragraph? You can click on it be taken right back to the post (and it looks today, just like it did when it first went live on Monday – of course you won’t be a trend setter when you tell your friends about the awesome fresh basil recipes because they’ve probably already read the post). Or, since I’ve decided to officially name this Basil Week you start with today’s post for basil olive oil ice cream.
I’m a bit obsessed lately with savory ice cream. Lots of restaurants are serving olive oil ice cream now (I believe they call this phenomenon a trend) which is delicious but can’t compete on the same level as my current favorite savory ice cream: chicken and waffles ice cream. (If any companies or restaurants would like to start making and serving this fine delicacy…sure to take the nation by storm…I am easily reached to send any and all royalty checks.) Since I made that basil oil recipe on Monday, I thought that I would use that to make basil olive oil ice cream (the basil oil recipe makes exactly the same amount that is needed in the ice cream recipe – how convenient).
We had a couple of friends over for a simple steak salad dinner, but with all of the heat we’ve been having lately I thought it called for an ice cream dessert. I also know that this couple loves to try new foods, so a basil olive oil ice cream would be something they’d really enjoy trying.
There are a lot of different toppings that you could use for this ice cream, chocolate being one of them, but I thought I would take it in a slightly different direction (I know, shocking right?) I wanted to do something to make the dessert almost caprese like. I wasn’t going to try and turn fresh mozzarella into a sweet sauce or frothy foam or try to convince everyone that tomatoes for dessert is totally normal – I already had basil ice cream on the menu. In place of tomatoes, I roasted up some strawberries (which makes even those flavorless berries taste sensational) and reduced some balsamic vinegar into a slightly sweet yet tangy syrup.
The combinations of these flavors makes for a light and refreshing dessert, but could easily be served (in a tiny portion) as a great summer time amuse bouche (a little appetizer – thank you for allowing me to amortize my MBA by using those fancy words). Or hey, we’re all adults here (more or less) so why not just eat a big bowl of this for dinner.
Remember the song 99 Luftballons by Nena, that 80’s classic that gets stuck in your head and then keeps sneaking into your brain at completely random times? Well this little ditty (a witty little song parody) called 99 Words for Boobs might just take its place (or not). It was written by Spaff.com who has lots of song parody’s that he’s done.
Jugs and orbs and darts and gourds
Elmer Fudds and bouncing Buddhas
Sweater stretchers, lung protectors
Beach umbrellas, frost detectors
Scooby Snacks and snake-eyes dice
Jell-o molds and high-beam lights
Every day I probably use
99 words for boobs
Humpty Dumplings, Hardy Boys
Double lattes, Ode to Joys
Hooters, shooters, physics tutors
Bobbsey Twins and bald commuters
MRE’s and PFD’s
Snow-white dwarfs, Picasso cubes
99 words for boobs
Gerber servers, holy grails
Whoopee cushions, humpback whales
Flying saucers, traffic stoppers
Super Big Gulps, Double Whoppers
Pillows, billows, Don DeLillos
Soft-serve cones and armadillos
Pimped-out hubcaps, inner tubes
99 words for boobs
Midget earmuffs, warming globes
Strobes and probes and frontal lobes
Knockers, honkers, knicker bonkers
Smurfs and Screaming Yellow Zonkers
Tannin’ cannons, Mister Bigs
Big bad wolves and Porky Pigs
Jogging partners, saline noobs
99 words for boobs
Two-point jumpers, Bambi’s thumpers
Rubber baby buggy bumpers
Rutabagas, Chi Omegas
Schwag the showgirls show in Vegas
Congo bongos, bowling pins
Fast-pitch softballs, siamese twins
Your claims I’m breast-obsessed are true
We’re quite a pair ’cause I’m a boob too
How is it that guys can call our breasts all of these things and be stunned when we shoot them a look that let’s them know that we’re not amused with his wordsmithing. I suppose if we start calling his penis his little wiener he might get a clue.
Recipe: Basil Olive Oil Ice Cream
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 1/2 Cup Sugar
- 1/2 Cup Basil Olive Oil
- 6 Egg Yolks
- Pinch of Salt
- In a medium saucepan, over low heat, add all of the ingredients.
- Whisk briskly until the egg yolks are smooth and completely incorporated into the mixture.
- Continue to whisk while ingredients warm and until the sugar melts.
- DO NOT BOIL THE MIXTURE.
- Once the mixture is slightly thickened (check this by swirling a spoon in the mixture and drag your finger across the back of the spoon – this should leave a path through the custard that is on the spoon).
- Remove from heat and let cool.
- Cover the surface of the custard with plastic wrap and refrigerate until completely chilled.
- Once chilled, remove plastic wrap and pour mixture into ice cream machine following manufacturer’s instructions.
- Cover and freeze for at least 2 hours.
To make the roasted strawberries: wash, stem and quarter a pint of strawberries. Line a baking sheet with parchment paper and roast at 375 degrees for 20-25 minutes. (edges will darken) To make the balsamic syrup: Pour 1/2 cup of vinegar into a small saucepan. Cook over medium high heat until reduced to 1/4 cup syrup. Immediately remove from heat.
Preparation time: 35 Minutes
Cooking time: 10 Minutes
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: USA (General)