Frozen terrine: Layers of blueberry-Lillet frozen yogurt alternated with basil- and lemon balm-infused custard ice cream, and some gingersnap crumblies.

Sounds good? Tastes even better. BEHOLD.



Blueberry-Lillet Frozen Yogurt
adapted from Perfect Scoop*

3 c. fresh blueberries
1 1/2 c. greek yogurt (I used non-fat, your choice)
3/4 c. sugar
2 tbsp. Lillet OR 1 tbsp. lemon juice and 1 tbsp. orange juice
pinch salt

Put all ingredients in blender. Whiz until smooth. Pour through a fine mesh strainer to get seedy bits and big skin chunks out. Chill mixture in fridge until nice and cold, then frozenify according to your machine’s instructions


Basil- and Lemon Balm-Infused Frozen Custard
adapted from Perfect Scoop

2 c. cream
1 c. milk
1 c. sugar
6 large egg yolks
10 basil leaves
10 lemon balm leaves
pinch salt

Put 1 cup of the cream and all the milk and sugar in a saucepan with 8 each of the basil and lemon balm leaves and the salt. Whisk to combine, heat until hot but not simmering, remove from the heat, cover and steep for 40 minutes.

Strain the herbs out.

In a medium bowl, whisk the egg yolks to combine them. Slowly pour in the still-warm cream mixture, whisking the whole time.

Return the egg-infused cream mix to the saucepot along with the remaining herbs and heat over medium heat, stirring constantly, until it thickens and coats the back of your spoon/spatula.

Run the mix through a mesh strainer into a large bowl. Add the remaining cup of cream, whisk to combine.

Chill in an ice bath, then chill in the fridge until it’s good and cold. Frozenify according to your machine’s instructions.

Want a terrine? Layer ’em in a parchment-lined loaf pan.


[tags]ice cream, frozen yorgut, recipes, blueberry, basil, lemon balm, terrine[/tags]