Basil ice cream
This is a creamy, subtle ice cream – not too sweet – that's delicious with macerated strawberries or raspberries. It's easiest with an ice cream maker, but perfectly possible to make without.
Ingredients
- 25g basil leaves and stalks
- 90g caster sugar
- 3 egg yolks
- 150ml semi skimmed milk
- 150ml plus 284ml double cream
Method
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Step 1
Whizz the basil and sugar in a food processor. Whisk the basil and sugar mix with the egg yolks until they are pale and thick.
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Step 2
Warm 150ml cream and 150ml milk together and then pour over the egg mixture while whisking. Rinse the saucepan out and tip the egg mixture back in.
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Step 3
Heat gently until it forms a thicker custard that will coat the back of a spoon. Allow this to cool but if you can't wait, put the saucepan in the sink with a little water and whisk till it's cool.
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Step 4
Softly whip the remaining 284ml cream and fold into the custard. Churn in an ice cream maker or to make it without, transfer it to a plastic box and freeze for an hour.
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Step 5
Remove from the freezer and run it through the food processor. Repeat this two or three times to stop big crystals of ice forming.
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Step 6
Take it out of the freezer to the fridge 15 minutes before you want to eat it.
