Basil Ice Cream

Basil comes in huge bunches at the Park Slope Food Coop (for $1.30!), and I only used a small portion for a gazpacho that I made. In true spirit of wasting less, I looked for other ways to use the basil. Pesto is an obvious choice, but what about basil ice cream? A quick Google search later, I was looking at a recipe on Epicurious.

I've been having a love affair with the Cuisinart ice cream maker that my mom gave me for my birthday. For someone who is slightly lactose intolerant, I love ice cream (and cheese). That said, I'm not trying to double my body weight through excessive ice cream consumption. So, I've modified Epicurious' recipe to be a little lighter. The end result was an icier ice cream, rather than a very rich and creamy one. I find that an icier ice cream holds up better on a hot summer day, and it's more refreshing. For a creamier ice cream, feel free to use whole milk or add back a yolk. I also don't have a blender, so I decided to double the amount of basil and strain the leaves. Try topping the ice cream with a sprinkle of Maldon salt!

If you're in the market for an ice cream maker, Apartment Therapy Unplggd has a great roundup of ones that look good.

Basil Ice Cream (Adapted from Epicurious)

Yield: 3 cups

2 cups 2% milk (or whole milk)
6 tablespoons chopped fresh basil
1/2 cup sugar
3 large egg yolks
1/2 cup well-chilled heavy cream

1. Bring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Prepare an ice bath and put in the fridge.

2. Meanwhile, beat together yolks and remaining 1/4 cup sugar in a medium bowl until thick and pale. Bring the milk mixture back up to a boil. Temper the eggs by slowly adding the milk mixture and whisking briskly.

3. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour through a fine-mesh sieve into a metal bowl. Set the bowl in an ice bath.

4. Stir in cream and place bowl in the fridge for at least 4 hours or, preferably, overnight.

5. Freeze in ice cream maker according to the manufacturer's instructions.

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Love Is An Astronaut

via BrooklynVegan

Man, things have been so quiet here. Meanwhile, I've been cooking up a storm on my Tumblr. So, it's time for a change. It's time for my two passions to meet on this ill-named blog.

Over the last month or so, I've been trying to figure out why I've lost my music-loving fire and how I can get it back. Well, I can thank Twin Sister for making me feel something that I thought I would never feel again. As a wise friend reminded me, once your mind has been blown enough times, it takes something special to leave a lasting impression. When I watched Twin Sister perform "The Other Side of Your Face" at the Music Hall of Williamsburg last Saturday, I felt like I was hearing the song for the very first time. I was caught in an unbreakable trance, and I didn't want it to end. In that moment, I realized why I'd spent so much time and money on this interest: I was addicted to the high of experiencing mind-blowing music. So what if 99% of all music doesn't fall in this category? I need to search on.

So, why food? If you know me IRL, you know that I really love food. Why else would I make a map of all the banh mi places in NYC? In an effort to improve my health, reduce waste, and save some money, I have been teaching myself to cook. I'm pretty much a beginner in the kitchen, but maybe you will learn something from my small successes and utter failures. At the very least, I think the pictures will make you hungry/drool. You'll probably bear witness to some of my nutrition decisions like Meatless Mondays or gluten-free weeks. When I'm back in the black, I might even write some restaurant reviews.

I'm not really sure how music and food will come together on Look at me, I made a blog. There are music+food sites that I really enjoy (including Sound Bites and Musical Pairings), but I want to come up with my own style. Maybe the answer will be that the two will not be integrated, but I'm not sure at this point. This will be an experiment for both of us. If you have any suggestions, I would love to hear them.

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