summer + ridiculous amounts of basil growing = basil semifreddo

Posted by on Jan 23, 2014 in Home | 10 Comments

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I can be a painful person in summer. I constantly complain about the heat and happily discuss weather conditions at length. And it kind of goes without saying that Brisbane heat waves do not make for happy times in the garden. However, unlike myself, the basil is thriving and I have overwhelming amounts of this versatile herb. Thankfully it grows easily at this time of year; I planted seedlings in October in random garden bed locations (you can plant in January). If you plant basil next to tomatoes, prepare for it to be wildly successful; just like their culinary relationship. I know you’re meant to pick off the basil flowers (to encourage growth and better flavour) however, being a renegade, I leave some of them as a treat for my bees (they love it!). Basil likes sun, fertile soil and regular harvesting will ensure it’s the gift that keeps on giving.

So in combining my weather whinging with an abundance of basil, the best strategy to remain popular is to make basil semifreddo. Something a bit different with basil, perhaps not to everyones taste, however basil has a sweet, anise flavour so it makes sense. I often make semifreddo in summer and love the fact it keeps things old school…give me a metal tin over an ice cream machine any day! Semifreddo is Italian for ‘half frozen’ and is kind of like ice cream but custard based with a beautiful texture. You will never turn back. There are a few ways to infuse basil into the mixture but I find making basil sugar first works for me (awesome sprinkled over summer fruit). This semifreddo goes really well with raspberries and strawberries (our patch is but a distant memory) but I’m also thinking with chocolate. We ate it with raspberries after Peking duck pancakes for NYE dinner. The basil flavour is actually quite subtle, more of an aftertaste. Enjoy!

Basil Semifreddo

1 large handful of basil leaves (washed & dried)
3/4 cup caster sugar
3 organic eggs + 2 extra egg yolks
1/2 teaspoon of good vanilla extract
2 cups of pouring cream

Make the basil sugar first; pulse the basil and sugar in a food processor until the basil is very finely chopped and you end up with green sugar. You don’t want to over pulse either.

Place the basil sugar in a heatproof bowl then crack in the eggs, extra yolks and vanilla extract. Give it a whisk to combine then put the bowl over a pot of gently simmering water and continue to whisk (a real arm workout) until it’s frothy and the mixture is slightly heated through. This tends to take about 5 minutes. After you remove it from the heat, use a hand mixer or mixer to beat the mixture until it becomes pale and thick. Set aside.

Beat the pouring cream in another bowl only until very soft peaks form. Really keep an eye on this, do not let the cream become firm; this can easily happen if you’re using an electric mixer. Then carefully fold the egg mixture into the cream until combined. Pour into a metal tin or bowl and cover with foil to freeze for about 8 hours or make it the day before and freeze over night. I usually get it out of the freezer about 15-20 minutes before I eat it so it becomes softer. Serving it straight from the freezer when it’s hard will ruin the experience! :: Jem x

10 Comments

  1. Vesna
    March 19, 2014

    I love basil, it is one of my favourite herbs and I just have to have it in my garden. I will certainly try this recipe – ice cream or semifreddo, winter or summer, I could eat it all the time!

    Reply
    • lostinutensils
      March 19, 2014

      I agree Vesna, basil is one of the herbs we must always have at hand, a necessity for so many dishes. Definitely give it a go and in any season! 🙂

      Reply
  2. Easy Italian Recipes
    April 10, 2014

    Hi! Your semifreddo recipe was nominated as one of the “Best 300 Semifreddo Recipes on the Net”. To vote for it, please visit http://easyitalianrecipes.org/dessert-recipes/best-300-italian-semifreddo-recipes-on-the-net-vote-for-your-favorite/ – your recipe is positioned at #38 (random order).

    Reply
  3. Gourmet Getaways
    May 7, 2014

    I prefer ice cream that is made from natural ingredients, such as this. Nice color! And yes, basil is sweet so it just perfectly matches.

    Julie
    Gourmet Getaways

    Reply
    • lostinutensils
      May 8, 2014

      Thanks Julie, nothing beats the taste of homemade ice-cream that’s for sure!

      Reply
  4. Berny @ I Only Eat Desserts
    June 24, 2014

    Never had a basil semifreddo before but it looks and sounds wonderful! I’ll need to try this one day 🙂

    Reply
    • lostinutensils
      June 24, 2014

      Thanks Berny! It’s definitely a nice kind of different and worth a try 🙂

      Reply
  5. Padaek
    October 1, 2014

    Great looking basil, and that ice cream/semifreddo looks divine!! I love basil in stir fries, and I know there’s different types but sometimes, when need be, a basil is a basil! 🙂

    Reply

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