Add cream, milk and a splash of vanilla to a saucepan on medium heat. Bring the liquid to a gentle simmer.
While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.
When the cream is just starting to simmer, slowly temper it into the yolks while whisking.
Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion with a wood spoon for several minutes until the mixture coats the back of the spoon. Remove from the heat. Continue to stir over an ice bath until cool.
Move the mixture to the refrigerator.
Next, you need to remove the skin from the peaches. You can either do this by blanching them or peeling them carefully with a paring knife (I prefer peeling them).
After the skin is removed, halve and core the peaches. Remove any tough inner flesh from around the core with a spoon and then puree the peaches in a food processor until smooth.
Combine the peach puree with the ice cream base and then make the ice cream according to the manufacturers instructions. Quickly blanch basil in boiling water and then move to ice bath to halt the cooking process. Drain and set aside.
Make créme anglaise: add cream, milk and a splash of vanilla to a saucepan on medium heat. For an incredibly rich ice cream, you can use all heavy cream. Bring the liquid to a gentle simmer.
While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.
When the cream is just starting to simmer (don’t boil it), slowly temper it into the yolks while whisking.
Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion with a wood spoon for several minutes until the mixture coats the back of the spoon. Remove from the heat. Continue to stir over an ice bath until cool.
Puree the basil and cream in a blender. Allow the mixture to infuse for at least an hour in the fridge, then strain the basil cream through a fine mesh strainer into your ice cream machine.
If using, add a few drops of green food coloring.
Whisk in the olive oil, 1/4 – 1/2 cup.
Make ice cream according to the manufacturer’s instructions .
Blanch orange zest in water and then cook in simple syrup.
In a bowl, whisk together flour, a pinch of salt and 3 eggs.
Add milk and continue whisking.
Brown some clarified butter, add 1 T or so to batter.
Add more eggs and milk as needed until crepe batter is a thin, smooth consistency.
Make crepes, sprinkling sugar on each as they’re finished to keep from sticking together. Set aside.
Combine the juices of 1 lemon and 2 oranges in a bowl.
Melt whole butter in pan. When its melted and bubbly, add sugar and make a light caramel.
Deglaze the pan with citrus juice. Thicken and reduce the sauce over the heat.
Add zest with simple syrup.
Add several crepes, folded into quarters.
Flip when they’re well coated with syrup.
Add some liquor to the pan, flambe with a long lighter or cook out.
Serve with orange supremes !
