Basil Ice Cream
The combination of the sweet and savoury here is really unusual. Bang on for a summer's day or dinner party.
25g basil leaves and stalks
90g caster sugar
3 egg yolks
150ml semi skimmed milk
285ml double cream
Mix the basil and sugar in a food processor. Then whisk this mix with the egg yolks until pale and thick.
Warm 150ml of cream and 150ml of milk together and pour this over the egg mixture while whisking. Rinse the saucepan out and tip the egg mixture into the pan.
Heat gently until the mixture forms a thicc custard that can coat the back of a spoon. Allow to cool.
Whip the remaining cream and fold this into the custard. If you’re fancy, churn the mixture in an ice cream maker or do it the old fashioned way and put the mixture in a plastic box and pop it in the freezer for an hour.
Remove from the freezer and run it through the food processor. Repeat this two or three times to stop ice crystals forming.
Take it out of the freezer and put it in the fridge for 15 minutes before eating. One mouthful and you’ll be transported to the Amalfi Coast…
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