Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 cups milk
- 2 1/2 cups heavy cream
- 2 medium vanilla beans
- 3 tablespoons fennel seeds-lightly crushed
- 1 cup whole basil leaves
- 6 large egg yolks
- 1 cup superfine sugar
- =
Directions
In a large saucepan combine milk and heavy cream. Split vanilla bean lengthwise. Using a small paring knife, scrap out seeds and then put seeds and pod into milk mixture. Add fennel seeds and 3/4 cup of basil leaves. Bring to a boil over medium heat. Remove from heat and allow flavors to steep for 30 minutes.
Meanwhile, finely chop the remaining 1/4 cup of basil and set aside in a moist paper towel to keep fresh. In a medium stainless steel bowl, combine yolks and sugar, whisk for 2 to 3 minutes until it reaches a pale yellow color, and sugar is dissolved.
Reheat milk mixture until very hot but not boiling, and slowly pour about a third of it into eggs, whisking constantly. Then pour this mixture back into the saucepan with remaining milk. Over medium heat, stir constantly with a wooden spoon until thick and can coat the back of the spoon. Do not let it boil. Remove bean pods and strain seeds, beans and leaves while transferring into a large bowl. Allow the mixture to cool to room temperature, stirring occasionally.
Refrigerate for at least 2 hours. Using an ice cream machine, process according to manufacturer's instructions. Just before frozen, add reserved chopped basil to ice cream in the machine. Serve when firm enough to scoop.