Basil Ice Cream
4 servings
60 minutes
Basil ice cream is an exquisite dessert that combines the freshness of green basil with a delicate creamy texture. This recipe, inspired by European traditions, reveals new flavor dimensions where the herbal notes of basil harmoniously intertwine with the softness of cream and milk. The preparation begins by infusing milk with the aroma of basil, followed by adding cream cheese to create a velvety consistency. The result is a refined, refreshing treat that perfectly concludes an elegant dinner. It can be served with berries or caramel sauce to enhance the flavor interplay. Basil ice cream is not just a dessert but a gastronomic journey that can surprise even the most discerning gourmets.
1
Place the pre-washed and dried basil leaves and 100 ml of milk in a food processor and blend for a couple of minutes until the basil colors the milk. Transfer the mixture to a saucepan, set over medium heat, bring to a boil, remove from heat, cover with a lid, and let sit for 10 minutes. Then strain the mixture and return it to the saucepan.
- Milk 3.2%: 400 ml
- Green basil: 1 bunch
2
Dissolve starch in 50 ml of pure milk, leave it.
- Cornstarch: 3 teaspoons
- Milk 3.2%: 400 ml
3
In a saucepan, combine strained 'green' milk, clean milk, cream, salt and sugar; mix and heat over medium heat until almost boiling. Add the starch milk and cook without reducing the heat while stirring constantly until thickened. Remove from heat, add cream cheese and mix until smooth. Cool to room temperature and then refrigerate overnight.
- Milk 3.2%: 400 ml
- Cream 30%: 200 ml
- Salt: pinch
- Sugar: 90 g
- Cream cheese: 50 g
4
Pour the ice cream into the freezer and freeze according to the instructions.
5
If there is no freezer, immediately pour the mixture into an ice cream container, place it in the freezer, and stir the contents every 20-30 minutes until frozen.