Wednesday, August 15, 2012

Lemon Basil Ice Cream

While looking for mint, basil and cilantro at our local grocery store (to use in my grilled veggie salad), Tim and I unknowingly stumbled upon a new (to us) herb: lemon basil

I saw a bundle of it it tucked in the greens section, which is a tangle of some familiar and some unknown greens marked haphazardly in English, Bahasa Indonesia and Japanese.  It looked basil-esque, so I picked it up and gave it a sniff, only to inhale an awesomely fragrant lemony scent.  Once the produce guy (who is my new BFF, as I ask him the name of a new veggie or herb every time I shop there and he obligingly informs me of the name in at least 4 different languages) rang it up, I saw that it was called "daun kemangi."  Apparently it's used pretty regularly in Indonesian cooking and, since it's local, it's dirt cheap: a massive bundle for 2590 rupiah, which is the equivalent of 27 U.S. cents.

Anywho, I dropped some of it in the salad,  and then had a ton left over.  David Lebovitz and "The Perfect Scoop" to the rescue, yet again.  He had a recipe for basil ice cream spiked with lemon zest, so I followed his recipe, substituting lemon basil for the traditional Genovese basil.  Awesome stuff- creamy, lemony (somewhat lemongrassy), herby, sweet.  A good accompaniment to spicy Asian dishes, I'd say.  Get thee to thy green grocer or farmer's market and find some lemon basil!

1 comment:

  1. I have lemon basil growing out back! I'd love to try this, but there's no room in the freezer for the ice cream maker. It's also a pain to use because it's an ancient manual one. Sean doesn't want to upgrade it because he thinks we'd start eating way too much ice cream. He's probably right. I'm bookmarking that salad.