1 whole wheat pie crust or homemade pie crust
1 tbsp. egg white
1/4 c. unsalted butter, melted
2 c. organic cane sugar
4 brown eggs
1 1/4 tbsp whole wheat flour
1 1/4 tbsp. cornmeal
1/4 tsp. salt
1 tbsp. lemon rind (2 lemons)
50 ml (just under 1/4 c.) fresh lemon juice
1/4 c. milk
2 cups heavy cream
1 cup whole milk
2/3 c. organic cane sugar
1/8 tsp. fine sea salt
6 large egg yolks
1 c. fresh basil leaves
Lemon Chess Pie:
- Preheat oven to 375 degrees. Brush pie crust with egg white. Cover edges with aluminum foil and place on bottom rack of oven for 10 minutes. Remove and cool.
- Mix butter, sugar, eggs, flour, cornmeal, salt, lemon rind, lemon juice, and milk together. Pour into pie crust. Keep edges of crust covered with foil.
- Bake for 50 minutes or until browned and internal temperature of pie is 210 degrees. Allow to cool.
Basil Ice Cream:
- Blend basil leaves and sugar. In a small pot, simmer cream, milk, basil sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat.
- In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl.
- Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
H/T: http://www.nytimes.com/interactive/2014/07/01/dining/the-master-ice-cream-recipe.html?_r=1
