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Basil ice cream

Basil ice cream

Basil ice cream recipe by of 18-08-2016 [Updated on 18-08-2016]

Basil ice cream was one of my latest ice cream experiments. I think it is actually the most particular flavor I've tried so far. I started from an egg base and followed the suggestions of a foreign site that prepared this infusion with basil leaves to be added to the mixture. Well, I must say that the experiment was successful: as original as it is, this one basil ice cream it's really very fresh and good, perfect to serve at the end of a meal;) But speaking of originality, did you know that cactus jam exists? I discovered it during my holidays here in the Canaries and it is really delicious, too bad I can't replicate it at home due to lack of raw material, but I bought some jars to take home;) Well, girls, I greet you and go to prepare the bag for the sea, a basin and we'll read tomorrow with a new recipe: *

Method

How to make basil ice cream

Wash and dry the basil leaves, put them in the blender with the sugar and half of the cream and blend until you get a very smooth cream.

Pour half of the mixture into an ice cream tub, add the remaining cream, mix and set aside.

Transfer the rest of the basil mixture to a saucepan with the milk and salt and heat it, turning off before it comes to a boil.

Beat the egg yolks (I made half the dose and I used 3 small egg yolks) in a bowl with the whisk and when they start to become frothy, add the hot mixture slowly, continuing to beat.

Put the mixture back on the heat and cook until it thickens, stirring constantly.

Remove from the heat and, passing it through a colander, pour it into the pan with the part of the mixture set aside at the beginning. The mixture is thick and there are still bits of leaves, so you will have to work it with a spoon to sift it well.
Add the grated lemon peel, then leave to cool completely in the fridge for at least 2 hours.

Finally pour into the ice cream maker and operate it according to the usual settings (in my case, 15 minutes at speed 1-2).

Your basil ice cream is ready: serve it immediately or keep it in the freezer until the right moment.

Video: Quenelle (October 2020).