Basil-Vanilla Whey Ice Cream
Gus Rancatore, owner and operator of Toscanini's, credits French pastry chef Pierre Hermé with suggesting this herbal-sweet combination. You can substitute buttermilk or more whole milk for the whey, if unavailable.
Prepare an ice bath: Fill a large bowl with ice. Find a medium bowl that will nest inside it, along with a sieve. You’ll use these to cool the custard later.
Blanch the basil. Immerse the leaves in boiling water until they become brighter in color (a few seconds). Then place them immediately in a bowl of ice water until the leaves are cool enough to handle. Pat them dry between paper towels. Combine the basil leaves, sugar, and 1 cup of whole milk in a blender or food processor.
Combine the basil-sugar-milk mixture and the vanilla beans in a small saucepan over medium-low heat. Heat until the mixture begins to cling to sides of pan. Remove the vanilla beans and set aside. Whisk the egg yolks in a separate bowl.
Whisk the basil mixture gradually into the egg yolks, a little at a time, to form custard base. Return the custard and the vanilla beans to the saucepan, and cook over low heat. Be careful not to overheat and scramble eggs. The custard is ready when it’s thick enough to write an initial in it on the side of a wooden spoon. Remove the vanilla beans. (To store them for future use, rinse the pods well using water or vodka. Pat them dry and refrigerate the beans in a container filled with white sugar. The sugar will also absorb the vanilla flavor, making it great for baking.)
Add the cream to the medium bowl set over the ice bath. Pour the warm custard through sieve into the bowl and whisk to combine with the cream. Stir in the whey and lemon zest until combined.
Cover and refrigerate until the mixture reaches 40°F, at least 12 hours. Freeze in an ice cream maker according to manufacturer instructions.
Recipe by Gus Rancatore
Photography by Ekaterina Smirnova
Styling by Catrine Kelty