Blanched and shocked basil holds its vivid green as it blends into coconut milk sweetened with maple and rice syrups, lemon zest and vanilla rounding out a strikingly herbal frozen scoop.
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Prepare ice bath. Bring water to . Add salt. Blanch basil for 2-3 seconds then shock in ice bath. Drain basil and completely wring water from it.
Combine coconut milk, maple syrup, rice syrup, vanilla extract, lemon zest, salt and basil in blender.
Process mixture until well emulsified.
Pour mixture into ice cream machine and churn until creamy and somewhat firm.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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