By Pastry Chef Tobi Sovak
One of, if not the, greatest benefits of living in Oregon, is the veritable plethora of amazing fruits, vegetables, mushrooms, and more that are available this time of year. The quality, and the abundance is amazing – many find special ways to celebrate this time of year, often referred to as “The Oregon Bounty.” In honor of the season, we are running a special lunch prix fixe at our restaurant featuring 100% Oregon ingredients from the estate and beyond. This recipe was the dessert from the most recent menu, it was requested by our facebook friends. View the current Oregon Bounty Lunch Prix Fixe Menu.
Ice Cream Base
- 4 cups heavy cream
- 1 cup whole milk
- 1 ½ cups sugar
- 10 egg yolks
In a large stainless pot, heat together the cream, milk, and sugar. Meanwhile, in a large bowl, whisk the yolks.
When the cream mixture is hot to the touch, slowly whisk it into the yolks, mixing continuously. Pour the mixture back into the pot, scraping all the yolk. Continue to whisk over a low-medium heat until custard thickens and coats the back of a spoon.
Pour custard into a large bowl set over a pan of ice water. Cool it thoroughly, strain the mixture. Refrigerate until ready to spin.
For Basil Ice Cream
- 2 cups basil leaves, packed
- ¼ cup simple syrup
Puree the basil leaves in a food processor. Add simple syrup and continue to puree until the liquid is bright green and the leaves are pureed all the way. Add to cold custard base, whisk well. Spin in your ice cream machine, according to manufacturers instructions. Freeze until ready to serve.
Enjoy with fresh blackberries