I have a habit of texting possible children names to my husband. I am not pregnant. We are not planning on having kids soon. But I would like to pick out a good, solid name. With parents named “Bonnie” and “Josiah” my kids better have a good name. My favorites are state or country names. These names are classic and have the ability to sound whimsical yet dignified. Done and done.
And so you can imagine my utter excitement when last week I decided that “Basil” was a wonderful name. Not Basil that rhymes frazzle, but Basil. Legit Basil. I got no text back.
So Basil isn’t approved for a child’s name. But it is fully approved for an ice cream. I’m not even joking. I wasn’t joking about the kid’s name either. Do you think that I get a bit more say since I will be carrying the baby for 9 months? Since I will gain the weight, get the morning sickness, and wont be able to sleep on my favorite stomach sleeping position?! I mean really.
And as kids they will do things like dye Easter eggs. I know this because my family came to town and we did this. As adults. ”Hey, Carolina Lewis, what color did you dye your egg?” ”London Lewis, are you going to write something with the magic crayon?” ”Hold on Georgia, your sister is not done with that color yet.” Clearly these two names are at the top of the list. My sister said that “Carolina Lewis” sounded like she would be cooler than every member of our family combined.
And so here I sit. Nowhere closer to nailing down a baby name, and frankly that’s probably a good thing since, well, there is no baby. But these conversations are good because they gave birth (no pun intended) to this freaking great ice cream. And don’t you think Basil Ice Cream should be eaten out of a wine glass? It’s just that classy.
Classy like my kids: Carolina, London, and Georgia.
Basil Ice Cream very slightly adapted from David Lebovitz
1 cup packed fresh basil leaves
1 cup sugar
2 cups heavy whipping cream
1 cup whole milk
pinch of salt
5 large egg yolks
1 lemon, zested and a squirt of lemon juice
Blend basil leaves, sugar, and 1 cup of cream until the basil leaves are as fine as possible. Pour about half of this mixture into a large metal bowl and add the remaining 1 cup of cream. Place the other half of the basil mixture into a large saucepan over medium heat. Add the milk and salt and use a heatproof spatula to slowly combine the ingredients.Do this until just combined. Do not let mixture come anywhere near a boil. In a separate, smaller bowl, whisk the egg yolks together. Add about 1/2 cup of the heated mixture to the egg yolks, whisking constantly. Remove basil and milk mixture from the heat, and pour egg yolks into saucepan, whisking constantly and adding the yolks in a thin, constant, stream.
Place saucepan over medium heat and use the heatproof spatula to continuously stir until the mixture is thick enough to lightly coat the spatula. Now your custard is finished. Remove from heat and pour into the large metal bowl containing the other half of the original basil mixture. Give this a stir. Place bowl into refrigerator and let cool completely. Once cooled, zest a small lemon into a small bowl and set aside. Lightly squeeze the juice of this lemon into the cooled mixture. Pour mixture into ice cream maker that has been frozen according to manufacturer’s instructions. Churning cycle will take about 35-40 minutes. Once cycle is done, fold in lemon zest and store in airtight container until ready to eat.