Thai Basil Ice Cream with Beaumes de Venise Fruit Compote Recipe | Ming Tsai
This Thai Basil Ice Cream with Beaumes de Venise Fruit Compote recipe is easy to make and full of incredible flavor. A must try for any home cook.
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Cooking tools:
- Ice cream maker
- Saucepan
- Ladle
- Whisk
- Stainless steel bowl
- Ice bath
- Fine-mesh sieve
- Nonstick skillet
- Pasta bowl
- Freezer
- Spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
Ingredients
- 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
- 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)
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