| Prep: 10 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 25g | 14g | 30g |
| sugars | fibre | protein | salt |
| 27g | 0g | 7g | 0.2g |
There’s a certain joy in the merging of old and new, of combining the familiar with the unknown. It’s this harmonious blending that’s at the heart of my Shiso Ice Cream. A unique dessert that incorporates the Shiso flavor, it’s a recipe that joyfully dances on the palate, feathery light yet rich in taste. It takes my fondness for culinary experimentation and blends it with my Irish roots and Boston upbringing – an innovative concoction for the adventurous soul.
The Sweet Science Behind the Ingredients
Nature has been generous in gifting us with a myriad of flavors, but it’s not just about the taste. There’s a certain wellness charm imbued within these organic gifts. The antioxidant-rich green Shiso leaves, cornerstone of this ice cream, are a powerhouse, harboring promising anti-allergic and anti-inflammatory properties. Even the whole milk and heavy cream, besides bewitching us with their velvety texture, are reliable sources of essential vitamins and minerals.
Ice Cream with a Flavorful Twist
But where the Shiso Ice Cream really shines is in its unique blend of flavors. It takes the humble ice cream and chuckles at convention. The recipe has an obvious kinship with the classic Matcha Ice Cream, with the Shiso leaves lending the same refreshingly minty notes. But the dazzling dash of vanilla, the elegant sweetness of sugar, they combine to create an experience distinctly unique, distinctly Shiso.
What dishes to pair it with, you ask? The Shiso Ice Cream holds its ground as a spectacular dessert in its own right. Yet, it could further shine paired with a warm, flaky apple pie or even a dark chocolate matcha lava cake. The tranquil coolness of the ice cream serving as a wonderful counterpoint to the rich warmth of these decadent desserts.
This is a recipe that Laura, my betrothed, enjoys as a swift escape from the summer’s heat and one that we hope our little boy will relish when he’s of age. It’s a recipe of love, exploration, and the pure joy of creating something remarkably delicious. I hope the Shiso Ice Cream brings as much joy to your households as it has to ours.
What You’ll Need
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 6 large egg yolks
- 10 fresh green Shiso leaves
- 5 fresh red Shiso leaves (optional for color)
- 1 tsp pure vanilla extract
Method
Step One
In a medium-sized saucepan, combine the 2 cups of whole milk, 1 cup of heavy cream, and 1/2 cup of granulated sugar. Heat this mixture over medium heat until it comes to a gentle boil, and then remove it from heat.
Step Two
While waiting for the milk mixture to boil, take a medium-sized bowl and whisk together the remaining 1/2 cup granulated sugar and 6 large egg yolks until thoroughly combined. The mixture should turn pale yellow.
Step Three
Next, gradually pour about a third of the hot milk mixture into the egg yolk mixture. Keep whisking the mixture consistently while adding the hot milk to temper the egg yolks and prevent them from scrambling.
Step Four
After mixing the tempered yolks, pour it back into the saucepan with the remaining milk mixture. Stir continuously over medium heat until it reaches a custard-like consistency or until it coats the back of a spoon.
Step Five
Remove the custard mixture from heat and immediately stir in the 10 fresh green Shiso leaves and the optional 5 fresh red Shiso leaves. Let them infuse in the custard mixture for about 15 minutes.
Step Six
Using a fine mesh sieve, strain the mixture into a bowl to remove the Shiso leaves. Make sure to press the leaves against the sieve to extract all the flavors.
Step Seven
Stir in 1 tsp of pure vanilla extract until fully incorporated. Let the mixture cool down at room temperature for several minutes.
Step Eight
Finally, transfer the mixture into an ice cream maker and churn it following the manufacturer’s instructions. Once churned into soft-serve consistency, transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm enough to scoop.
Step Nine
Enjoy your homemade Shiso ice cream as is or garnish with additional fresh Shiso leaves.
