Basil ice cream recipe
Basil Ice Cream recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|30 g||basil leaves and stalks, rinsed and dried 1-2 bunches|
|90 g||caster sugar|
|3 medium||eggs, yolks only|
|300 ml||full-fat milk, preferably Jersey, Guernsey or similar|
|300 ml||double cream|
|raspberries, to serve|
|basil leaves, to decorate|
Place the basil and sugar into a blender and process until finely chopped and the sugar turns green. Transfer to a bowl and whisk together with the egg yolks until thick and creamy.
Warm the milk in a small saucepan and then whisk into the egg mixture. Strain the mixture through a fine sieve back into the saucepan. Cook over a low heat, stirring constantly, until the mixture thickens to coat the back of a spoon. Do not allow to boil. Pour the mixture into a chilled bowl and set aside to cool.
When quite cold, whip the cream until stiff peaks form and fold it into the mixture. Pour mixture into an ice cream maker and freeze according to manufacturers’ instructions.
Without an ice cream maker, place mixture into a shallow container and freeze for about 1½-2 hours until half-frozen. Remove it from the freezer and whisk thoroughly until smooth. Return it to the freezer for about an hour and repeat the procedure once more. Refreeze until required.
Remove from freezer about 10-15 minutes to soften at room temperature or place in refrigerator for 30-40 minutes.
ca. 45 min
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