Recipe : Pot de Creame

Enjoy the best icecream ever with this recipe from our CSA member, Joe Sutyak! 
Ingredients: 

• 2 c. heavy cream
• 1 c. whole milk
• 8 large egg yolks
• 12 oz chocolate
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 c basil (Cinnemon), chopped

Procedure

• Heat milk, cream & basil over medium heat until just hot. Turn heat off and steep basil about 20 min. Strain once you are happy with the flavor. You can infuse your cream with any flavor you like. There are no rules!!! The dairy is a blank canvas & you can paint it with any flavor you like.
• Whisk egg yolks in small bowl, slowly add small amount of hot dairy infusion to yolks. This will temper the yolks and help us to not overcook & scramble the yolks, leaving our custard lumpy.
• Add dairy infusion and tempered eggs yolks back to a heavy bottomed sauce pot (a double boiler set up is also nice & will give gentle controlled heat with even heat distribution.)
• Heat custard base over medium low heat, stirring constantly with a rubber spatula. Heat until mixture has thickened and coats spoon, nappe. Remove from heat. ***Take care not to overcook and scramble yolks, never boil.
• Add chocolate, sugar, & salt. Whisk until fully incorporated. (Infuse your sugar with fun flavors too. One method for adding flavor to sugar is burying whole ingredients, like coffee or vanilla beans. Another way to make flavored sugar is to blend ingredients into sugar.)
• Strain into bowl, season & adjust as needed. Divide into serving bowls, refrigerate until set, at least 1 hour.
• Top with anything you like. Granola, candied nuts, whip cream, or your favorite jam, bon appétit.

​Tools
sauce pot, medium size with heavy bottom
mixing bowls
Rubber spatula
Wire whisk
mesh strainer
Serving vessels