Midday Fix: Chef Leigh Omilinsky makes vanilla ice cream and strawberry-basil puree

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Café des Architectes
20 E. Chestnut St.
Chicago IL 60611
(312) 324-4063

Vanilla Ice Cream

1 1/2 cups half and half
1 cup granulated sugar
1 whole vanilla bean, split and scraped
5 large egg yolks
1 1/2 cups heavy whipping cream

Combine half & half and cream in a pot. Scrape the vanilla bean and put in the pot with the cream. In a separate bowl, combine yolks and sugar, whisk to combine. ring the cream mixture to a gentle boil. Slowly whisk in half of this mixture into the eggs. Then put the egg mixture in the pot. Over very low heat, stirring constantly with a rubber spatula, cook the eggs to 80 degrees C. (roughly 180F) Strain this mixture in an ice bath and let cool.  Spin in ice cream machine according to the manufacturers’ instructions.

Strawberry-Basil Puree

1 cup strawberries- no stems, cut
1/4 cup sugar
2 Tbs lemon juice
1/4 cup basil leaves

Combine everything in a blender. Strain.

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