- Basil Ice Cream
- 12 egg yolks
- 1 cup sugar divided
- 1 vanilla bean split and scraped
- 2 cups milk
- 2 cups cream
- 1 1/4 cups basil leaves, picked; divided
- Creamy Coconut Risotto
- 4 1/2 cups chicken or vegetable stock
- 1 can coconut milk
- 2 tablespoons olive oil
- 3 tablespoons chopped shallot or red onion
- 1/4 cup unsweetened coconut flakes
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound dry diver scallops
How to Make It
Directions for risotto:
In a large pot over high heat, combine chicken stock and coconut milk. Bring to a boil, then immediately reduce heat to low and keep warm. Place olive oil in a pan over medium-high heat. Once hot, add shallots and stir until soft, about 3 minutes. Add coconut and rice and continue stirring 1 minute. Carefully pour in wine and stir until almost absorbed. Add warm stock 1/2 ladle at a time; stir until almost absorbed before adding more. Continue until rice is tender and most of stock is used, about 35 minutes. Remove risotto from heat; add butter, salt and pepper
Directions for ice cream:
Bring milk, cream, and 1⁄2 cup sugar to a simmer with vanilla bean.
Add basil. Cover and steep for 20 minutes, then strain to remove basil.
Whisk egg yolks and rest of sugar in mixer until pale yellow, light and fluffy.
Heat basil milk back to simmer.
Temper egg yolks with basil milk.
Pour tempered egg yolks into basil milk, heat slowly until nappant.
Strain over bowl set over ice bath immediately.
Once cool, add ¼ cup fres chopped basil to ice cream mixture and spin in ice cream maker until consistency of frozen yogurt.
To complete: Sear scallops in hot pan with oil, baste with butter. Place risotto in a plate, top with small scoop of ice cream and scallops.