Method
- Heat the dairy. Add the heavy cream and half-and-half to a cold pot and heat gently until it's steaming with tiny bubbles at the edges. Don't let it boil.
- Bruise and steep. Lightly bruise the packed tulsi leaves in a mortar and pestle. Torn, not mush. Off the heat, stir them in, cover, and steep at least 1 hour. For the most flavor, cool it and steep covered in the fridge overnight.
- Strain and press. Strain out the leaves, pressing hard to get all the infused dairy back into the pot. Toss the leaves.
- Make the slurry. Whisk the cornstarch into the cold milk until smooth. It has to be cold or it lumps.
- Sweeten and thicken. Rewarm the infused dairy on low. Whisk in the sugar and salt until dissolved, then whisk in the slurry. Keep at a gentle simmer for 1 to 2 min, whisking, until it lightly coats a spoon. Take it off the heat.
- Muddle the raw leaves. Right before using, muddle the 2 Tbsp of tulsi in the mortar with a pinch of sugar. Blend into the base for 20 to 30 sec. This is where the bright green flavor and color come from.
- Freeze. Pour into the Creami pint up to the MAX line only. Freeze any extra in a cup on the side. Let it cool, then freeze flat and level for 24 hours.
- Spin on the ICE CREAM setting. If it's crumbly, add 1 to 2 Tbsp milk and re-spin until creamy.
Notes
- Adjust the sugar to taste. I used a lot less than ½ cup. Taste the base before it goes in the freezer. It should be a little sweeter than you want, since cold dulls sweetness.
- Pick the tulsi the morning you make it for the strongest flavor.
- Skip vanilla. It fights the tulsi.
- Eat it within a few days. The aromatics fade.
- Crumble one of my rosewater cardamom shortbread cookies on top right before serving.