Fennel Seed Basil Vanilla Bean Ice Cream

== Ingredients ==
* 2½ cups milk
* 2½ 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, scrape out seeds and then put seeds and pod into milk mixture.
# Add fennel seeds and ¾ 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 ¼ 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, vanilla 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.
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Category:Dessert Recipes
Category:Ice cream Recipes
Category:Basil Recipes
Category:Fennel seed Recipes
Category:Heavy cream Recipes
Category:Vanilla bean Recipes