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.
Cook’s Note
Wine Recommendation: Jean Thaeder, Muscat de Rivesaltes
Tools You May Need
Copyright 1999, Ming Tsai, All Rights Reserved
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.