Basil Mint Custard Sauce
Source of Recipe
www.ichef.com
List of Ingredients
2 cups half and half
1 vanilla bean, split in half
8 egg yolks
1/2 cup sugar
1 pinch salt
18 large fresh basil leaves
8 large fresh mint leavesRecipe
Place the half and half in a heavy saucepan (not aluminum) over medium heat. Scrape the vanilla seeds into the liquid; add the vanilla pod and bring to a boil. Place the egg yolks, sugar, and salt in a bowl; whisk until combined. Very gradually whisk the hot liquid into the egg-yolk mixture. Return to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard lightly coats the back of the spoon, usually 5-8 minutes. Do not allow to boil. Remove from the heat and strain. Let cool.
Bring a small pan of water to the boil. Add the basil and mint leaves; blanch for 30 seconds. Drain and immediately plunge the herbs into a bowl of ice water (this will set the green colour). Remove the herbs from water and gently press out excess water. Place the cooled custard and the herbs in a blender and puree. Transfer to a glass pitcher. Keep the custard refrigerated, covered with plastic wrap. Makes 2 1/3 cups.
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