Thai Basil Ice Cream with Beaumes de Venise Fruit Compote
- 4 cups milk (reduced with Thai basil to 2 cups yield)
- 2 cups Thai basil leaves
- 1/2 cup mint leaves
- 1 Tahitian vanilla bean, split lengthwise and scraped
- 1/2 pound sugar
- 3/4 cup egg yolks
- 2 cups heavy cream
- BEAUMES DE VENISE FRUIT COMPOTE:
- 1 small pineapple, peeled and 1/2-inch dice
- 2 mangoes, 1/2-inch dice
- 1 small strawberry papaya, 1/2-inch dice
- 1/2 cup Beaume de Venise wine (sweet muscat from Cotes du Rhone)
In a non-reactive saucepan, simmer milk with basil, mint and the vanilla bean and reduce 50%. If time is available, let herb steep in milk overnight. Strain out herbs and vanilla bean and heat with sugar. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the saucepan. On medium heat, whisk constantly for 2 minutes. Strain and cool in an ice bath. When mixture is cooled, add heavy cream. Spin base according to manufacturer's instructions. Do not overspin the base. Spinning should stop when a soft-serve consistency is achieved, about 8 to10 minutes. Place in freezer before serving.
For the Beaumes de Venise Fruit Compote: In a non-stick skillet, heat everything together and reduce by 20 percent. Fruit should be hot, but still tender-firm.
PLATING In a pasta bowl, spoon the compote and top with 3 quenelles of ice cream. Serve immediately.
Wine Recommendation: Jean Thaeder, Muscat de Rivesaltes